Turkey with Tomato and Spinach Salad

Total Time
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Tender slices of turkey with a flavorful tomato dressing served over a bed of spinach

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  • 1/4 teaspoon ground black pepper
  • 1 pkg (20 oz each) turkey breast tenderloins, pounded to 1/2-inch thickness
  • PAM® Original No-Stick Cooking Spray
  • 2 cans (14.5 oz each) Hunt's® Diced Tomatoes, undrained
  • 3/4 cup reduced-fat Caesar dressing
  • 1 pkg (12 oz each) baby spinach leaves, stems removed
  • 1/2 cup chopped red onion
  1. Sprinkle pepper evenly over both sides of turkey. Heat large skillet sprayed with cooking spray over medium-high heat. Add turkey; cook 5 minutes or until cooked through and golden brown on both sides, turning once. Remove from skillet; cover to keep warm.
  2. Add undrained tomatoes and dressing to same skillet. Heat over medium heat 5 minutes, stirring frequently.
  3. Divide spinach between 6 serving plates; sprinkle with onion. Thinly slice turkey; arrange over spinach. Spoon 2/3 cup warm tomato mixture over each salad. Serve immediately.
Cook's Tips

Place turkey tenderloin on cutting board between 2 sheets of waxed paper. Pound gently to 1/2-inch thickness with a rolling pin or the smooth side of a mallet.

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Nutrition Information
Calories: 219 View complete nutrition information
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