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Grilled Turkey-Spinach Salad

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  • 25 min prep time
  • 25 min total time
  • 6 ingredients
  • 2 servings
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A contact grill makes quick work of tasty turkey tenderloin and seasoned veggies in a vitamin-packed main-dish salad for two.

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 of Recipe
Calories
400
Calories from Fat
230
% Daily Value
Total Fat
26g
40%
Saturated Fat
4 1/2g
24%
Trans Fat
0g
0%
Cholesterol
80mg
27%
Sodium
680mg
28%
Total Carbohydrate
10g
3%
Dietary Fiber
4g
16%
Sugars
5g
5%
Protein
32g
32%
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
170%
170%
Calcium
10%
10%
Iron
20%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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