Pineapple Turkey Salad

• 2 teaspoons canola oil, divided
• 1 teaspoon minced fresh gingerroot
• 1 garlic clove, minced
• 1 turkey breast tenderloin (1/2 pound), cut into 1/2-inch slices
• 1 cup fresh cauliflowerets
• 1/2 medium sweet red pepper, chopped
• 3 green onions, sliced
• 1 fresh pineapple
• 2 cups chopped fresh spinach
• 2 tablespoons apricot nectar
• 1 tablespoon white wine vinegar
• 1/4 teaspoon pepper

1. In a
2. , heat 1 teaspoon oil, ginger and garlic. Add turkey; stir-fry for 8-10 minutes or until no longer pink. Remove turkey and keep warm. Add remaining oil to the skillet; stir-fry cauliflower for 3 minutes. Add red pepper and onions; stir-fry 1 minute longer.
3. Cut pineapple in half and remove fruit, leaving 1-in. shells; set shells aside for serving. Cut fruit into cubes; set aside 1-1/2 cups (refrigerate remaining pineapple for another use). In a large bowl, combine the turkey, vegetables, spinach and reserved pineapple. In a small bowl, whisk the apricot nectar, vinegar and pepper; add to turkey salad and toss to coat. Serve in pineapple shells.

canola oil, fresh gingerroot, garlic, turkey breast tenderloin, fresh cauliflowerets, sweet red pepper, green onions, pineapple, fresh spinach, apricot nectar, white wine vinegar, pepper

Taken from www.tasteofhome.com/recipes/pineapple-turkey-salad/ (may not work)