Turkey and Spinach Salad in Parmesan Bowls

Turkey Recipes
Turkey and Spinach Salad in Parmesan Bowls
By Chef Glen Feeny
Apr 20, 2008, 15:39

Turkey and Spinach Salad in Parmesan Bowls
Servings: 4
Meal Type: Salad
Ethnicity: New American
Establishments: Restaurant, Business and Industry Account

Chef: Glen Feeny
Restaurant: Wood Company
Location: Delaware

Chef Glen Feeny is a graduate of the University of Delaware and the Philadelphia Restaurant School. He has worked in a number of distinguishing establishments including Mirage, Guinta's Grand Gourmet and Vincentes. Prior to joining the Wood Company, Chef Glen was proprietor of Innovations, a special event catering company. The Wood Company provides food service management to a number of businesses and industry accounts, including the City View Cafe at the First National Bank.

Amount	Measure	Ingredients	Preparation
1	Cup	cranberry juice
2	Teaspoons	sugar
1	Teaspoon	cornstarch
1/4	Cup	raspberry vinegar
1	Cup	frozen raspberries in syrup
1/2	Cup	hazelnuts
4	Cups	spinach leaves	cleaned, dried, and stemmed
		Vegetable oil spray
1-1/3	Cups	Parmesan cheese	coarsely grated
1	Cup	Parmesan cheese	finely grated
1	Pound	COOKED TURKEY BREAST	cut into 1/2 inch cubes

Method

Heat cranberry juice to a boil, stir in sugar and cornstarch and cook to thicken. Cool. Add raspberry vinegar and frozen raspberries. Cover and hold for service.

In a preheated 375 degree F. oven, toast hazelnuts for about 10 minutes. Allow to cool. Coarsely chop and reserve for service.

Prepare spinach by tearing into bite sized pieces. Cover and refrigerate for service.

Prepare Parmesan shell by spraying an 8-inch nonstick saute pan with vegetable oil spray. Heat pan over medium heat. For each shell, add 1/3 coarsely grated Parmesan to the bottom of the saute 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. When the cheese starts to turn golden brown, remove from the pan and place over a mold or a small stainless steel bowl. Allow to cool.

Toss spinach, turkey and hazelnuts in a bowl. Divide salad among the cooled Parmesan shells. Serve the dressing on the side. Serve immediately.

Nutritional Information (per serving)
Calories	631
Protein	61 grams
Fat (40%)	28 grams
Carbohydrate	34 grams
Sodium	1282 mg
Cholesterol	140 mg

This colorful salad was developed by Executive Chef Glenn Feeny of the Wood Company in Wilmington, DE. The salad was the award winning salad recipe in the 1999 NTF Turkey with a Twist Recipe Competition.