Turkey-Pineapple Salad

ChubbyBunny

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.

Serves: 6

Nutrition Information:
1 Serving: Calories 245 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 75 mg; Sodium 65 mg; Total Carbohydrate 27 g (Dietary Fiber 4 g); Protein 29 g Percent Daily Value*: Vitamin A 56 %; Vitamin C 100 %; Calcium 6 %; Iron 16 % Exchanges: 1 Fruit; 2 Vegetable; 4 Very Lean Meat

Special Touch
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.

ChubbyBunny

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.

Serves: 6

Nutrition Information:
1 Serving: Calories 245 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 75 mg; Sodium 65 mg; Total Carbohydrate 27 g (Dietary Fiber 4 g); Protein 29 g Percent Daily Value*: Vitamin A 56 %; Vitamin C 100 %; Calcium 6 %; Iron 16 % Exchanges: 1 Fruit; 2 Vegetable; 4 Very Lean Meat

Special Touch
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.