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Grilled Turkey-Spinach Salad

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By Pillsbury Kitchens
Updated May 26, 2005
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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.

Grilled Turkey-Spinach Salad

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 6
  • Servings 2
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Arrange spinach on individual serving plates; top each with vegetables and turkey. Drizzle with remaining 1/4 cup vinaigrette dressing; sprinkle with bacon.

Nutrition

400 Calories
26g Total Fat
32g Protein
10g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1/2 of Recipe
Calories
400
Calories from Fat
230
Total Fat
26g
40%
Saturated Fat
4 1/2g
24%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
680mg
28%
Potassium
880mg
25%
Total Carbohydrate
10g
3%
Dietary Fiber
4g
16%
Sugars
5g
Protein
32g
% 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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