This is a Gluten Free Recipe
Nutritional Information
| Calories | 300 | Fat | 13g |
| Protein | 35g | Cholesterol | 85mg |
| Carbohydrates | 9g | Sodium | 930mg |
| Fiber | 1g | Saturated Fat | 4.5g |
| Sugars | 7g |
Ingredients
2 medium red onions, sliced ½-inch thick rounds
3 peaches, cut into wedges
2 tablespoons olive oil, divided
1 (24-ounce) package JENNIE-O® All Natural Turkey Breast Tenderloin
2 cups baby arugula
2 tablespoons balsamic vinegar
2 ounces blue cheese, crumbled
Directions
Drizzle onions and peaches with 1 tablespoon oil; set aside. Grill turkey tenderloin as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut tenderloin into slices. Grill onions 5 minutes per side or until grill marks appear; separate onions into rings. Grill peaches 2 minutes per side or until grill marks appear.
Toss arugula with onions, peaches, vinegar and remaining oil. Arrange turkey and arugula mixture on plates; sprinkle with cheese.
Always cook to an internal temperature of 165°F.
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