PINEAPPLE TURKEY SALAD

Pineapple Turkey Salad image

"It never ceases to amaze me what you can do with fresh pineapple. I love it!" writes Stephanie Bremson, Kansas City, Missouri.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 12

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Ingredients

2 teaspoons canola oil, divided
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1 turkey breast tenderloin (1/2 pound), cut into 1/2-inch slices
1 cup fresh cauliflowerets
1/2 medium sweet red pepper, chopped
3 green onions, sliced
1 fresh pineapple
2 cups chopped fresh spinach
2 tablespoons apricot nectar
1 tablespoon white wine vinegar
1/4 teaspoon pepper

Steps:

In a large nonstick skillet, heat 1 teaspoon oil, ginger and garlic. Add turkey; stir-fry for 8-10 minutes or until no longer pink. Remove turkey and keep warm. Add remaining oil to the skillet; stir-fry cauliflower for 3 minutes. Add red pepper and onions; stir-fry 1 minute longer., Cut pineapple in half and remove fruit, leaving 1-in. shells; set shells aside for serving. Cut fruit into cubes; set aside 1-1/2 cups (refrigerate remaining pineapple for another use). In a large bowl, combine the turkey, vegetables, spinach and reserved pineapple. In a small bowl, whisk the apricot nectar, vinegar and pepper; add to turkey salad and toss to coat. Serve in pineapple shells.

Nutrition Facts : Calories 342 calories, Fat 8g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 106mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein.