Lunch: 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.

This recipe includes superfoods such as:

Spinach

Health benefits of Grilled Turkey-Spinach Salad

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

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

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