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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Servings 2

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12 Ratings

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ingredients 6
Prep Time 25 min
Total Time 25 min

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

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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.