1 large tomato, coarsely chopped
1 small red onion, thinly sliced
4 (5.3-oz) frozen turkey burger patties
2 ripe, firm Hass avocados
Olive oil cooking spray
5 cups kale/spinach salad blend (or baby spinach)
1/4 cup pepitas (or sunflower seeds)
1/4 cup crumbled feta cheese
1/3 cup lemon vinaigrette
- Preheat grill (or grill pan). Chop tomato; slice onion (1/4 cup). Grill burgers following package instructions, then remove from grill.
- Peel, pit, and quarter avocados; coat with spray. Grill 1–2 minutes or until grill-marked. Cut burgers into bite-size strips. Place all ingredients (except dressing) in salad bowl. Pour in dressing; toss to coat. Serve.
2 tablespoons pepitas (or sunflower seeds), finely chopped
1 loaf frozen garlic bread
1/4 cup sun-dried tomato spread
1/2 cup crumbled feta cheese
- Preheat oven to 425°F. Chop pepitas. Place bread on baking sheet. Coat top of bread with spread; sprinkle with cheese and pepitas.
- Bake bread following package instructions. Slice and serve. (Makes 8 servings.)