Lion Cub Lunch

Ingredients

• 1 pound 99% fat free lean ground turkey breast
• 2 garlic cloves, minced
• 1½ cups packed trimmed DOLE^® Spinach
• ½ teaspoon kosher salt
• 4 (¾-inch-thick) DOLE^® Pineapple rings
• Nonstick cooking spray
• 1/3 cup packed fresh basil
• ½ DOLE^® Lemon, juiced (about 2 tablespoons)
• ¼ cup chopped walnuts
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons olive oil
• 1 package (8 to 10 ounces) zucchini noodles
• 3 mini sweet peppers, halved and stemmed

Directions

1. Prepare outdoor grill for direct grilling over medium heat. Gently mix turkey, half the garlic, ½ cup spinach and salt in a medium bowl; form into 4 (4-inch) patties. Spray both sides of pineapple rings and patties with cooking spray; place on hot grill rack. Cover and cook 10 minutes or until internal temperature of burgers reaches 165°F and grill marks appear on pineapple, turning once.
2. Purée basil, lemon juice, walnuts, cheese, and remaining garlic and 1 cup spinach in a food processor; with processor running, slowly add oil and purée until smooth. Reserve 2 teaspoons pesto. Makes about ¾ cup.
3. Toss noodles and pesto in a medium bowl. Cut 4 pepper halves crosswise into ¼-inch-wide strips; cut remaining 2 pepper halves into 20 (½-inch) triangles.
4. Place burgers in center of 4 dinner plates; cut pineapple rings in half and place around top half of burgers with top ends overlapping slightly. Arrange noodle mixture across bottom of burgers to make “grass”. Arrange pepper triangles to make “ears” and “nose” on burgers and “paws” on “grass”; arrange pepper strips vertically around pineapple rings to make “lion mane” and on burger to make “mouth”. Place reserved 2 teaspoons pesto on burgers to make “eyes”.