Warm Spinach, Mushroom and Turkey Salad Recipe

This Warm Spinach, Mushroom and Turkey Salad is a nice blend of filling ingredients. It is adequately packed with proteins and carbohydrates. This salad makes an amazingly delicious but light lunch or supper. You can serve with pitta bread for a crunchy texture. However, sesame pitta bread is perfect choice for dishing up this salad as it adds a traditional finishing touch to your dish.

Preparation time: 15 to 20 minutes
Cook time: 15 minutes
Serving size: 04
Utensils needed: non-sticking saucepan, frying pan, draining spoon, kitchen paper towel, mixing bowls, large serving bowl, stove, sharp knife, spoon, whisk or fork

Calories: 190
Fat: 14 g
Cholesterol: 15 mg


– 1 tablespoon vegetable oil
– 4 smoked turkey – cut crossways into narrow trips
– 225g baby spinach leaves
– 1 yellow pepper – seeded and cut into small squares
– 1 small red onion – halved and finely sliced
– 350g button mushrooms – thinly sliced
– 2 cans (300g each) haricot or cannellini beans – drained and rinsed
– 125ml vegetable or tomato juice
– 2 tablespoons red wine vinegar
– 1 tablespoon mustard – Dijon mustard is preferred
– Salt and freshly ground black pepper


  • 1

    Take a large non-sticking frying pan and pour 1 tablespoon of vegetable oil into it. Now, heat the oil by placing the pan on the stove with medium heat range. In the meantime, place the four smoked turkey on a large cutting board and slash them crossways into narrow trips, suing a sharp knife. Add the turkey slices to the warm oil in the sauce pan and cook them for the next 5 minutes or until finely browned and crispy. Now, wear thick gloves and gently remove the saucepan from the stove. Remove you gloves and lift out the fried turkey slices with a draining spoon onto a thick kitchen paper towel. Leave them until the kitchen towel thoroughly absorbs the oil of the fried turkey slices.

  • 2

    Meanwhile, set the frying on the stove again and pour in some cooking oil. Wait until the oil is warm and add in the 350g of thinly sliced button mushrooms. Now, cook them for 3 to 4 minutes over a medium heat until lightly colored. Add in 2 cans of thoroughly drained and rinsed haricot or cannellini beans. Fry it for few more minutes in order to heat through the mixture, stirring occasionally. Take advantage of the available time and whisk together the 125ml of vegetable or tomato juice, 2 tablespoons of red wine vinegar and 1 tablespoon of mustard in a medium mixing bowl. Season with salt and freshly ground black pepper and stir lightly until the salt dissolves. Pour this paste over the mushroom-bean mixture in the frying pan and bring them to boil.

  • 3

    Until the mushroom-bean mixture restarts boiling, take a large serving bowl and place the 225g of baby spinach leaves, slices of seeded yellow pepper and one finely sliced red onion. Scatter over the fried turkey slices and toss very lightly to mix the ingredients up properly.

  • 4

    Get back to the cooking mushroom-bean mixture and remove it from the heat. Now, instantly tip this hot vegetable mixture over the salad in the large serving bowl and toss them gently in order to combine and coat the ingredients well.

  • 5

    Your delicious Warm Spinach, Mushroom and Turkey Salad is all set to rock your guests. Serve it with some fresh pitta breads or sesame pitta bread. Enjoy!

    Note: Do not waste time and make sure to serve it warm as it is the specialty of this dish.

  • 6

    You can easily convert the simple pitta breads into the sesame pitta breads. What you have to do is, buy some plain pitta breads or make your own ones at home. Brush them with a thin layer of cooking or sesame oil and simply sprinkle some sesame seeds all over. Now, arrange them in a grill rack and warm under the pre-heat grill foe few minutes or until lightly toasted.

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