Turkey and Roasted Tomato Salad

Perfect to use up that holiday turkey!!! A healthy recipe from Chef MD (John La Puma, MD). Recipe published as Diabetic friendly in Walgreen's Diabetes and You. States dietary exchanges are 1 starch, 2 vegetables, 2 lean meat and 2 fats. NOTE: I made this salad today and I recommend putting Greek or Italian seasoning on the tomatoes before cooking (delish) and the basil on top really makes the difference in this dish (otherwise it's just a salad).

• Ready In: 18 mins
• Serves: 4

Ingredients

• 8  medium plum tomatoes, quartered lengthwise
•  cooking spray
•  salt (optional)
•  black pepper
• 6  cups  mixed salad greens (8 oz)
• 4  ounces  deli  smoked turkey breast (1 thick slice cut about 1/4 inch thick)
• 2  ounces  sliced  smoked provolone cheese
• 2  tablespoons  balsamic vinegar
• 1  tablespoon extra virgin olive oil
• 1  garlic clove, minced
• 1⁄4 cup  chopped fresh basil

Directions

1. Preheat broiler.
2. Place tomatoes, cut side up, in a foil lined jelly roll pan.
3. Coat lightly with cooking spray and season with salt/pepper if you like. Broil 3 inches from heat source 2-3 minutes, or until hot and beginning to brown (do not overcook or tomatoes will become mushy).
4. In the meanwhile, arrange greens on four serving plates. Cut turkey and cheese into julinne strips and arrange in a circle fanned out around the greens.
5. Whisk together vinegar, oil and garlic.
6. Arrange warm tomatoes around the perimeter of the salad, drizzle dressing over the entire salad, sprinkle with basil and serve.