turkey and spinach salad in parmesan bowls

Turkey & Spinach Salad in Parmesan Bowls

Chef Glenn Feeny’s award winning salad from the National Turkey Federation’s “Turkey with a Twist” competition is creatively served in Parmesan cheese bowls.

turkey and spinach salad in parmesan bowls

 

Turkey and Spinach Salad in Parmesan Bowls
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Ingredients
  1. 1 cup cranberry juice
  2. 2 teaspoons sugar
  3. 1 teaspoon cornstarch
  4. 1/4 cup raspberry vinegar OR apple cider vinegar
  5. 1 cup frozen raspberries in syrup
  6. 1/2 cup hazelnuts
  7. 1 1/3 cups coarsely grated Parmesan cheese
  8. 1 cup finely grated Parmesan cheese
  9. 4 cups spinach leaves, torn into pieces
  10. 1 pound cubed cooked turkey
Instructions
  1. 1. Wash hands.
  2. 2. In a medium saucepan, stir together cranberry juice, sugar and cornstarch. Bring to a boil, stirring often. Cool. Add raspberry vinegar and frozen raspberries. Set aside.
  3. 3. Toast hazelnuts on a baking sheet in a preheated 350 degree F. oven for about 10 minutes. Cool. Coarsely chop.
  4. 4. Prepare Parmesan shell by spraying an 8-inch nonstick skillet with nonstick spray. Heat pan over medium heat.
  5. 5. For each shell add 1/3 cup coarsely graded Parmesan to the bottom of the pan, distributing the cheese evenly across the pan. Allow the cheese to bubble for about 30 seconds before adding an additional 1/4 cup of finely grated Parmesan.
  6. 6. When the cheese starts to turn golden brown, remove from the pan and place over a mold or an inverted small stainless steel bowl. Cool.
  7. 7. In a large bowl, toss spinach, turkey and hazelnuts. Divide salad among the cooled Parmesan shells. Serve immediately with the dressing on the side.
Notes
  1. Makes 4 servings.
Iowa Turkey Federation http://iowaturkey.org/