Grilled Turkey-Spinach Salad
Prep Time: ; Start to Finish:
A contact grill makes quick work of tasty turkey tenderloin and seasoned
veggies in a vitamin-packed main-dish salad for two.Ingredients:
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
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11 ratings
Preparation Directions: 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.
2 servings
For variety, use 2 boneless skinless chicken breasts instead of the
turkey. Cut each chicken breast into 1/2-inch-thick slices.
High Altitude (3500-6000 ft:
Cook bacon in closed grill 7 to 9 minutes. Continue as directed above.
NUTRITION INFORMATION PER SERVING:Serving Size:1/2 of
RecipeCalories400Calories from Fat230
% DAILY VALUETotal Fat26g40% Saturated4
1/2g24% Trans Fat0gCholesterol80mg27%Sodium680mg28%Total
Carbohydrate10g3% Dietary
Fiber4g16% Sugars5gProtein32g
% Daily Value*: Vitamin A160%Vitamin C170%Calcium10%Iron20%
Exchanges: 2 Vegetable; 4 Very Lean Meat; 4 1/2 FatCarbohydrate
Choices:1/2
Happiness comes through doors you didn't even know you left open.
~Angelique~
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