TURKEY SPINACH SALAD WITH JALAPENO VINAIGRETTE

In either the winter or summer, nothing is better than an all-in-one dinner salad. I have made this salad several times in both seasons, either by grilling the turkey or by pan searing. This time since it is January and snowing outside, it was pan seared. Its fast and easy to make and you can include whatever ingredients you have on hand. (I truly believe the more you add your own touches to a recipe, the better it turns out!). This time I made it with tricolored cherry tomatoes which gave it an extra pop of color. I hope you enjoy this as much as we do!

TURKEY SPINACH SALAD WITH JALAPENO VINAIGRETTE (Serves 4).

3 tbs fresh lime juice

1 garlic clove chopped

1 medium jalapeno, seeded and minced

1 tbs honey

1 tsp chili powder

3/4 tsp salt

1/4 tsp pepper

1/4 cup olive oil

1/2 small red onion thinly sliced

1/2 cup blackberries halved

1/2 pint cherry tomatoes (I used tricolored) halved

3/4 cup shredded jack cheese

1/2 cup sweet walnuts

1 pd turkey filets

Mix limes through olive oil, mixing well. (You can use an emulsifier if you prefer)

Put turkey cutlets in plastic bag and add 1/4 of the dressing. Seal tightly releasing all the air. Marinate in refrigerator for at 2-3 hours. Remove and let sit at room temp for 30 minutes.

Mix other ingredients into salad bowl. Toss with remaining dressing.

Heat a grill or if doing inside a grill pan sprayed with olive oil. Cook on medium high heat about 5 minutes each side.

Let stand 3 minutes, slice and add to lettuce.

And you’re done! Enjoy!