- Rub both sides of turkey with oil. Sprinkle with salt and pepper. Grill turkey on the rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until turkey is tender and no longer pink, turning once. Cut turkey into bite-size strips.
- Meanwhile, in a medium bowl combine the peaches and plums. Add lemon juice; toss gently to coat. For dressing, in a small bowl combine yogurt, green onion, and poppy seed. If necessary, stir in 1 to 2 teaspoons additional lemon juice to reach drizzling consistency.
- Divide greens among 4 dinner plates. (For peach bowls, see note below.) Arrange turkey and fruit on top of greens. Drizzle with dressing.
From the Test Kitchen
To serve the salad in peach bowls, cut 2 large peaches in half crosswise; remove pits. Using a spoon, scoop out some of the pulp to create shallow "bowls". Place on top of salad greens and spoon turkey and fruit into peach halves. Drizzle with dressing.
Nutrition Facts (Turkey-Peach Salad)
- Per serving:
- 209 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 51 mg chol. ,
- 96 mg sodium ,
- 20 g carb. ,
- 2 g fiber ,
- 24 g pro.