This stir fry salad is perfect for all diets and easy weight loss programs. It’s both sweet and savory, easy to prepare and loaded with beneficial nutrients. Turkey is a rich source of lean protein—packing 30 grams per 3.5 ounce serving with only about 161 calories. It’s also very low in fat, especially the white meat. Turkey also contains high levels of the B vitamins, which are important for producing energy, as well as iron, zinc, phosphorus, selenium and potassium. In addition, turkey contains tryptophan, an amino acid that produces serotonin, which enhances our mood, helps us fall asleep and boosts immunity. Studies have shown that eating turkey regularly can help reduce levels of LDL (aka “bad”) cholesterol.
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2 cups uncooked, skinless turkey breasts, cubed
3 cups cauliflowerets
¾ cup scallions
1 large red bell pepper, diced
1 large yellow pepper, diced
4 cups fresh spinach
16 oz. pineapple chunks from a can, drained
½ cup leftover pineapple juice (from the can)
2 tbsp balsamic aged vinegar
2 tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
Warm the extra virgin olive oil in a skillet or wok over medium high heat. Add the cauliflowerets first. Stir fry them for three to four minutes until slightly crisp. Add the bell peppers and scallions and stir fry for one minute or so. Remove the vegetables and set aside.
Put the turkey in the skillet or wok and stir fry for four to four and a half minutes. Remove and toss with the spinach and vegetable mixture in a salad bowl. Add the pineapple and combine well.
Take the leftover pineapple juice and vinegar and shake in a tightly sealed container. Pour it over the salad and toss well. Season with Kosher salt and freshly ground black pepper and serve.
Makes two to four servings.