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Spinach & Turkey Salad With Mango Vinaigrette
Serves 2 |
| 1/2 |
Cup mango, diced (See Chef’s Note below) Reserve mango slices for the salad. |
| 1½
| Teaspoons minced garlic |
| 1½ |
Teaspoons minced shallot |
| 1 |
Tablespoon Private Selection dry thyme |
| 1/4 |
Cup fresh orange juice |
| 2½ |
Teaspoons Private Selection Dijon mustard |
| 1/2 |
Cup Private Selection Tarragon Vinegar |
| 1/2 |
Cup Private Selection Extra Virgin Olive Oil |
| 1 |
Pound Honeysuckle White Ground Turkey |
| 1/2 |
Teaspoon (or to taste) your favorite seasoning(s)
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Salt and pepper |
| 1/2 |
Bag Kroger’s Popeye Spinach |
| 1 |
Cup Orange-flavored Craisins (optional) |
| 1/2 |
Cup Kroger walnut halves, toasted (optional) |
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Remaining mango slices |
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
- Mix first 7 ingredients (through vinegar) in a blender or food processor. With motor running, slowly add olive oil. Taste and add salt and pepper, if needed.
- Season turkey with your favorite seasoning(s) and form into patties. Heat a skillet over med-high 1 minute, add olive oil, then turkey and cook until just done.
- Toss Popeye spinach with mango marsala dressing. Serve turkey next to or on top of the spinach salad.
CHEF’S NOTE: MANGOES. Mangoes are one of the world's most popular fruits. When ripe, the flesh is soft and very juicy and tastes like a sweet mix of peach and pineapple. Use mangoes in salads, salsas, chutneys, or desserts. They can eaten raw, frozen, dried, cooked in syrup, or puréed. Mangoes come in hundreds of varieties, from plum-sized fruits to those weighing four pounds or more. The varieties you’ll most often are usually round, oval, or kidney-shaped, and are about the size of a small melon or large avocado. Buying: Mango size and color depends on the variety, so these aren’t good indicators of quality or ripeness. Instead, make sure it has a sweet, fruity or floral aroma. And a fresh mango will give slightly when pressed, but avoid very soft or bruised fruit and loose or shriveled skin. Black specks on the skin are normal as the fruit ripens.
Storing: Keep unripe mangoes at room temperature to ripen, which may take up to 1 week. You can put them in a paper bag for a few days to speed up the process. Ripe mangoes can be kept in the refrigerator for about a week.
Cutting: Once you locate the pit, the rest is easy. The pit is 1/2- to 3/4-inch-thick and runs the length of the fruit between the two plump cheeks. Cut fresh mangoes lengthwise, along the pit. For slices, cup the mango in your palm, then peel the skin with a vegetable peeler. Insert a sharp knife into your mango until you feel the seed. Allow for the seed’s thickness and cut from top to bottom, following the fruit’s contour and cutting as close to the seed as possible to cut off the fleshy cheek. Continue around the fruit likewise then cut the long pieces into slices. Cut the remaining fruit from the pit to use in recipes that call for diced fruit. For cubes, cut thick slices lengthways off both sides of your unpeeled mango. Lay pieces skin side down and score the flesh into diamonds about 1/2- to 3/4-inch in size, cutting to (but not through) the skin. Gently push the skin of the mango cheek inside out, pushing fruit cubes up and apart then cut the chunks from the skin. You can further dice chunks, if needed.
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