Warm Turkey Picadillo Spinach Salad

Notes: Serve this salad with hot cooked rice or baked tortilla chips.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 21%
  • Protein: 34g
  • Fat: 7.6g
  • Saturated fat: 1.2g
  • Carbohydrate: 30g
  • Fiber: 7.8g
  • Sodium: 208mg
  • Cholesterol: 70mg


  • 1/3 cup pine nuts or slivered almonds
  • 1 onion (1/2 lb.), peeled and chopped
  • 2 cloves garlic, peeled and pressed or minced
  • 1 pound ground turkey breast
  • 1/3 cup raisins
  • 2 tablespoons chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup orange juice
  • 1/4 cup dry sherry or orange juice
  • 2 tablespoons cider vinegar
  • Salt and pepper
  • 2 quarts baby spinach leaves (1/2 lb.), rinsed and drained
  • 1 cup cherry tomatoes, rinsed, stemmed, and halved


  1. 1. In a 10- to 12-inch nonstick frying pan over medium heat, stir or shake nuts until lightly browned, about 5 minutes. Pour from pan.
  2. 2. Add onion and garlic to pan and stir over medium-high heat until onion begins to brown, about 5 minutes. Add ground turkey and stir often, breaking up with spoon, until browned and crumbled, about 5 minutes.
  3. 3. Add raisins, chili powder, and cinnamon; stir until spices are fragrant, about 30 seconds. Add orange juice, sherry, and vinegar; bring to a boil. Add salt and pepper to taste.
  4. 4. Mound spinach leaves in a wide salad bowl. Pour hot turkey mixture onto spinach. Sprinkle with pine nuts and top with tomatoes. Lift with 2 large spoons to mix.
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