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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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It never ceases to amaze me what you can do with fresh pineapple. I love it! writes Stephanie Bremson, Kansas City, Missouri. 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 |
Directions:
1. 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.
2. 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. Yield: 2 servings.
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