Ingredients
Dressing
8 sun-dried tomato halves packed in olive oil and drained (Mediterranean Organic brand preferred)
1 garlic clove
1?2 cup organic low-fat yogurt
1/3 cup plus 1 tablespoon Nayonnaise (soy-based sandwich spread)
1 tablespoon fresh lemon juice
1?4 teaspoon ground black pepper, or to taste
1?2 teaspoon ground rosemary
Salad
5 cups baby spinach, rinsed and dried
2 sweet yellow bell peppers, halved, seeded, and diced
3?4 cup minced red onion
1?4 cup drained capers
Burgers
1 pound plus 1?2 ounce ground turkey
4 ounces blue cheese, crumbled
4 green onions (scallions), minced
1?4 teaspoon ground black pepper
Dessert
6 cups cubed, seedless watermelon or 2 large slices watermelon (each 10 inches in diameter by 1-inch thick), halved
Instructions
1. Preheat the broiler or grill.
2. Mince the sun-dried tomatoes and garlic in a food processor. Add the remaining dressing ingredients and pulse to combine. Taste and add salt if desired. Scrape into a bowl, cover, and refrigerate.
3. Layer the spinach, pepper, onion, and capers on 4 large dinner plates.
4. Break the turkey into pieces and spread it on a meat-designated cutting board or platter. Sprinkle with the blue cheese, green onions, and pepper. Gently work the seasonings into the meat with your fingers. Form into 4 patties, being careful not to pack the meat too tightly or the burgers will be tough.
5. Broil or grill the burgers 3 1?2 to 4 1?2 minutes per side, or until the juices run clear when pricked with a fork and meat is a uniform color throughout. Be careful not to overcook the meat or it will be dry. Serve the burgers with the salad and sun-dried tomato dressing, with watermelon for dessert.
