Warm Turkey and Spinach Salad

 
 Dressing:
 2 tbsp vegetable oil 25 ml
 1/4 Cup cider vinegar 50 ml
 1/4 Cup sugar 50 ml
 1/2 tsp ginger 2 mL 
 1/2 tsp dry mustard 2 mL 
 Salad:  
 6 Cups

spinach leaves

  1.5 L
 1 Cup sliced, fresh mushrooms

 250 ml

 1 large tomato, chopped 1
 1/4 Cup  chopped fresh parsley 50 ml  
 1.2 Lbs  skinless, boneless Turkey breast,
cut into 1/2 inch ( 1cm ) Strips		 600 g  
 1/4 Cup  diagonally sliced green onions 50 mL  

In a small bowl, combine all dressing ingredients; set aside. On large platter or individual plates, layer spinach, mushrooms, tomato and parsley.

Heat a non-stick pan over medium-high heat. Add turkey strips, stir fry until turkey is lightly brown and no longer pink. Stir in onions and cook 1 minutes.

Arrange turkey and onions on top of tomatoes and parsley. In same non-stick pan, over very low heat, heat dressing until warm, stirring constantly. Serve warm dressing with salad.

Makes 6 Servings
Recipe Provided by: Ontario Turkey Producers' Marketing Board


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