Name: Greek Spinach Salad with Grilled Turkey Tips
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6
Cuisine: Greek
Ingredients: Turkey Tips and Marinade:; 2 1/2 pounds turkey tenderloins; 3/4 cup olive oil; 3 tablespoons fresh lemon juice; 2 tablespoons chopped garlic; 2 tablespoons chopped fresh oregano (or 1 tablespoon dried); 1/2 teaspoon salt; 1/4 teaspoon black pepper; For the Vinaigrette:; 1/4 cup red wine vinegar; 2 tablespoons fresh lemon juice; 1/2 teaspoon dijon mustard; 2 teaspoons minced garlic (2 medium cloves); 2 teaspoons fresh minced oregano leaves (or 1 teaspoon dried oregano); 1 teaspoon dried basil; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup plus 2 tablespoons extra virgin olive oil; For the Salad:; 12 ounces spinach leaves; 1 hothouse cucumber, peeled and sliced into 1/4-inch rounds; 1/2 medium red onion, thinly sliced; 1 red bell pepper, seeds and ribs removed, thinly sliced; 3 ripe tomatoes, sliced into wedges (or substitute a pint of cherry or grape tomatoes, halved); 1 cup of Kalamata olives or about 30 olives (pitted or whole - your preference); 8 ounce piece of Feta cheese, cut into 1/2-inch cubes

Description

A healthy, hearty dinner salad with spinach, crunchy fresh vegetables, olives, cheese and grilled marinated turkey tips.

Ingredients

Units Scale

Turkey Tips and Marinade:
2 1/2 pounds turkey tenderloins
3/4 cup olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped garlic
2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Vinaigrette:
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon dijon mustard
2 teaspoons minced garlic (2 medium cloves)
2 teaspoons fresh minced oregano leaves (or 1 teaspoon dried oregano)
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra virgin olive oil
For the Salad:
12 ounces spinach leaves
1 hothouse cucumber, peeled and sliced into 1/4-inch rounds
1/2 medium red onion, thinly sliced
1 red bell pepper, seeds and ribs removed, thinly sliced
3 ripe tomatoes, sliced into wedges (or substitute a pint of cherry or grape tomatoes, halved)
1 cup of Kalamata olives or about 30 olives (pitted or whole - your preference)
8 ounce piece of Feta cheese, cut into 1/2-inch cubes

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Instructions

Marinate the Turkey Tips: Whisk all the marinade ingredients in a large non-reactive bowl. Add the turkey tips and toss to coat. Marinate, covered in the fridge, for at least 30 minutes or up to 2 hours.
Make the Vinaigrette and Toss with Vegetables: Whisk all vinaigrette ingredients except oil: vinegar, lemon juice, mustard, garlic, oregano, basil, salt and pepper. Slowly pour in oil while whisking constantly, to emulsify. Place cucumber, onion, peppers and tomatoes in a bowl. Pour half the vinaigrette over them and toss gently to coat. Let the vegetables marinate for 20-30 minutes.
Grill the Turkey and Assemble the salad Preheat the grill to medium-high. Grill the turkey tips for about 5 minutes per side or until cooked through. Toss the spinach with the remaining vinaigrette and divide it among 6 plates. Add the marinated vegetables with any remaining vinaigrette, cubed feta, olives and turkey tips. Season with salt and fresh pepper, to taste.

Prep Time: 45 mins
Cook Time: 10 mins
Category: Main Dish, lunch or dinner
Method: Grill
Cuisine: Greek