Turkey with Tomato and Spinach Salad
25Prep Time Minutes
25Total Time Minutes
5Number of Ingredients
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
|% Daily Value|
|Total Fat||5 g||8%|
|Saturated Fat||1 g||6%|
|Dietary Fiber||4 g||14%|
|Vitamin C||32 mg||54%|
|Vitamin A||5725 iu||115%|
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.