TURKEY-PINEAPPLE SALAD

Turkey-Pineapple Salad image

Provided by Betty Crocker Kitchens

Categories Entree

Time 24m

Number Of Ingredients 9

Previous Next

1 tablespoon vegetable oil
3 cups cauliflowerets
6 to 9 medium green onions, sliced diagonally (3/4 cup)
1 large red bell pepper, cut into strips
1 1/2 pounds uncooked turkey breast slices, cut into 1/2-inch pieces
6 cups bite-size pieces leaf lettuce
2 cans (20 ounces each) pineapple chunks in juice, drained and 6 tablespoons juice reserved
3 tablespoons white wine vinegar or white vinegar
1/2 teaspoon freshly ground pepper

Steps:

Heat wok or 12-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add oil; rotate wok to coat side. Add cauliflowerets; stir-fry about 3 minutes or until crisp-tender. Add onions and bell pepper; stir-fry 1 minute. Remove vegetable mixture from wok.
Add turkey to wok; stir-fry about 4 minutes or until no longer pink in center. Remove turkey from wok.
Toss lettuce, pineapple chunks, vegetable mixture and turkey in large salad bowl. Shake reserved pineapple juice, the vinegar and pepper in tightly covered container. Pour over turkey mixture; toss to coat.

Nutrition Facts : Calories 245, Carbohydrate 27 g, Cholesterol 75 mg, Fiber 4 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 65 mg