A delicious turkey meal shouldn't only be reserved for Thanksgiving. In fact, I like to serve quick-cooking turkey breasts all year long. For tonight's dinner I suggest this scrumptious turkey and spinach salad. An easy sauce is made from orange juice and crispy ham adds a light crunch to the meal. Serve with a soft red wine or robust rosé for a special weeknight dinner. To look at the recipe please,
Turkey Spinach Toss
From Better Homes and Gardens magazine
2 8-oz. turkey breast tenderloins, halved horizontally
1/4 tsp. coarsely ground black pepper
2 Tbsp. butter
2 oz. thinly sliced deli ham, cut into bite-size pieces
1/2 cup orange juice
2 9- to 10-oz. pkgs. fresh spinach
1 orange, cut into wedges
- Season turkey with 1/4 teaspoon pepper. In very large skillet heat butter over medium-high heat; add turkey. Cook 12 minutes or until no longer pink (170F); turn once.
- Remove turkey from skillet. Slice into strips; cover and keep warm. Add ham to skillet; cook and stir 1 minute or until heated and starting to crisp. With slotted spoon remove ham from skillet. Add juice; bring to boiling.
- Add spinach, half at a time, to skillet; cook 1 minute or until just wilted.
- Add orange wedges with second batch of spinach. Using tongs, remove from skillet; divide among plates. Sprinkle with salt and pepper. Top with turkey and ham. Drizzle with remaining juices from skillet.