1/3 cup Pine nut roasted
1 whole onion chopped
4 cloves garlic minced
1 pound ground turkey
1/3 cup raisin
1 tablespoon chile powder
1/4 teaspoon ground cinnamon
1/2 cup orange juice
1/4 cup dry sherry
2 tablespoons cider vinegar
salt and pepper
2 quarts spinach leaves small
1 cup cherry tomatoes
Instructions
In a 10 to 12 inch nonstick frying pan over medium heat, stir or shake nuts until lightly browned, about 5 minutes. Pour from pan.
Add onion and garlic to pan and stir over medium-high heat until onion begins to brown about 5 minutes. Add ground turkey and stir often, breaking up with spoon, until browned and crumble, about 5 minutes
Add raisins, Chili powder, and cinnamon; stir until spices are fragrant, about 30 seconds. Add orange juice, sherry,and vinegar; bring to a boil. Add salt and pepper to taste.
Mound spinach leaves in a wide salad bowl. Pour hot turkey mixture onto spinach. sprinkle with pine nuts and top with tomatoes. Lift with 2 large spoons to mix.
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Yields: 4 Servings
Sunset -January 2001
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