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Grilled Turkey-Spinach Salad

A contact grill makes quick work of tasty turkey tenderloin and seasoned veggies in a vitamin-packed main-dish salad for two.

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  • prep time 25 min
  • total time 25 min
  • ingredients 6
  • servings 2
 

Ingredients

2
slices bacon
1
medium yellow summer squash, cut into 1/2-inch-thick slices
1
small red bell pepper, cut into thin bite-size strips
1/2
cup balsamic vinaigrette dressing
1
turkey tenderloin (1/2 to 3/4 lb), cut crosswise into 1/2-inch-thick slices
4
cups fresh baby spinach leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

For variety, use 2 boneless skinless chicken breasts instead of the turkey. Cut each chicken breast into 1/2-inch-thick slices.

Cook bacon in closed grill 7 to 9 minutes. Continue as directed above.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 of Recipe
Calories
400
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
680mg
680%;
Total Carbohydrate
10g
10%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
160%;
Vitamin C
170%;
Calcium
10%;
Iron
20%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.