Ingredients
1/4
cup balsamic vinegar
1/4
cup water
2
tablespoons olive oil
2
tablespoons chopped fresh basil leaves
1/4
teaspoon salt
1/2
teaspoon salt-free garlic-pepper blend
1/2
medium avocado
2
tablespoons fat-free (skim) milk
2
tablespoons fat-free sour cream
2
teaspoons fresh lemon juice
1/4
teaspoon salt-free garlic-pepper blend
1
package (20 oz) turkey breast tenderloins
6
cups mixed salad greens
1
pint grape tomatoes, cut in half (about 1 1/2 cups)
1/4
cup thinly sliced red onion
1/2
cup cherry-size fresh mozzarella cheese balls, cut in half
Preparation
Spray grill rack with cooking spray. Heat gas or charcoal grill. In small bowl, mix all dressing ingredients with wire whisk until well blended. Reserve 1/4 cup for brushing turkey. Set remaining dressing aside until serving time.
In blender, place all sauce ingredients. Cover; blend on medium speed until smooth. Transfer to small bowl; refrigerate until serving time.
Brush turkey with reserved 1/4 cup dressing. Place turkey on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until juice of turkey is clear when center of thickest part is cut (at least 165°F). Transfer tenderloins from grill to cutting board; cut crosswise into 1/2-inch strips.
In medium bowl, toss salad greens with 1 cup of the tomatoes, the onion and remaining dressing. Divide among 4 plates. Arrange turkey strips over salads. Top evenly with guacamole sauce, cheese and remaining 1/2 cup tomatoes. Serve guacamole with salad.
