Turkey-Pineapple Salad

 

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

• 1 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.
• 2 Add turkey to wok; stir-fry about 4 minutes or until no longer pink in center. Remove turkey from wok.
• 3 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.