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WARM SPINACH SALAD1 pound ground chicken or ground turkey1 cup favorite Italian dressing ¼ cup scallions ¼ pound snow peas ¼ pound baby carrots, sliced lengthwise 16 ounce package fresh spinach, washed 2 kiwi fruit, peeled and sliced ¼ cup slivered almonds 1 cup bean sprouts • Marinade ground poultry in ½ cup Italian dressing for a minimum of 4 hours. In a pan, brown poultry until no pink remains. On medium heat, cook an additional 10 minutes, stirring occasionally. Add scallions then remove pan from heat. • In an 8-quart pot add the snow peas and carrots with the remaining ½ cup Italian dressing, cook for 5 minutes on medium heat. Quickly stir in spinach, when coated with dressing, immediately remove from heat. Spinach should be warm but not wilted. • Serve spinach on individual plates, topped with ½ cup serving of poultry mixture. Garnish with fresh sprouts, kiwi and almonds. Makes 4 servings. April Feature Recipe, CREAMY VEGETABLE LASAGNA March Feature Recipe, PITAS WITH MARINATED CUCUMBERS February Feature Recipe, CREAMY MEATBALLS January Feature Recipe, STROGANOFF December Feature Recipe, BROCCOLI QUICHE November Feature Recipe, ITALIAN MEAT LOAF September Feature Recipe, GNOCCHI WITH BROCCOLI SAUCE August Feature Recipe, BROILED BARBECUE SAUCE BURGERS July Feature Recipe, FRESH TOMATO TORTELLINI SOUP
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