Grilled Turkey-Spinach Salad Prep Time: ; Start to Finish: Makes: 2 servings A contact grill makes quick work of tasty turkey tenderloin and seasoned veggies in a vitamin-packed main-dish salad for two. 2slices bacon1medium yellow summer squash, cut into 1/2-inch-thick slices1small red bell pepper, cut into thin bite-size strips1/2cup balsamic vinaigrette dressing1turkey tenderloin (1/2 to 3/4 lb), cut crosswise into 1/2-inch-thick slices4cups fresh baby spinach leaves 1 . Heat closed contact grill 5 minutes. When grill is heated, place bacon on bottom grill surface. Close grill; cook 4 to 6 minutes turning once, until crisp. Drain on paper towels. Coarsely chop bacon.2 . In medium bowl, mix squash, bell pepper and 1/4 cup of the vinaigrette dressing to coat. With slotted spoon, place vegetables on bottom grill surface; reserve dressing. Close grill; cook 3 to 5 minutes or until crisp-tender. Remove vegetables from grill. 3 . Add turkey to reserved dressing in bowl; toss to coat. Place turkey on bottom grill surface; discard dressing. Close grill; cook 3 to 5 minutes or until turkey is no longer pink in center.4 . Arrange spinach on individual serving plates; top each with vegetables and turkey. Drizzle with remaining 1/4 cup vinaigrette dressing; sprinkle with bacon. For variety, use 2 boneless skinless chicken breasts instead of the turkey. Cut each chicken breast into 1/2-inch-thick slices.
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