Turkey-Pineapple Salad

A quick and easy stir-fry provides the base for this sweet-and-sour salad.

  • Prep Time 15 min
  • Total Time 24 min
  • Servings 0

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.

Expert Tips

Serve this pretty main-dish salad in hollowed-out pineapple halves. If you go with the pineapple shells, cube the fresh pineapple to use in the recipe instead of the canned. Take care to capture enough juice from the fresh pineapple, or you may need to add some pineapple or apple juice.

You can add leftover pineapple juice to rice cooking water for a sweet dessert. Sprinkle cooked rice with brown sugar and toss with toasted coconut for the grand finale.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
245
(
Calories from Fat
35 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
75 mg
75 %;
Sodium
65 mg
65 %;
Total Carbohydrate
27 g
27 %
(Dietary Fiber
4 g
4 %
),
Protein
29 g
29 %
;
% Daily Value*:
Vitamin A
56%;
Vitamin C
100%;
Calcium
6%;
Iron
16%;
Exchanges:
1 Fruit; 2 Vegetable; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.