Turkey with Tomato and Spinach Salad
Minutes Prep time: 25
Minutes Total time: 25
Servings: 6
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 6
Difficulty: easy
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 Wish-Bone® Light Creamy Caesar Salad Dressing
1 pkg (12 oz each) baby spinach leaves, stems removed
1/2 cup chopped red onion
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 108 mg | 11% |
Carbohydrate | 12 g | 4% |
Cholesterol | 74 mg | 25% |
Total Fat | 7 g | 10% |
Iron | 2 mg | 12% |
Calories | 228 kcal | 11% |
Sodium | 642 mg | 27% |
Protein | 28 g | 56% |
Saturated Fat | 2 g | 8% |
Sugars | 5 g | 0 |
Vitamin C | 32 mg | 54% |
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.
Add undrained tomatoes and dressing to same skillet. Heat over medium heat 5 minutes, stirring frequently.
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.
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.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Turkey with Tomato and Spinach Salad