1 1/2 cups (375 mL) Cherry Tomatoes, sliced in half
2-3 oz. (55 - 85 g) Blue Cheese, crumbled
1/4 cup (60 mL) Low-fat Mayonnaise
1/4 cup (60 mL) Low-fat Sour Cream
1 1/2 tsp. (7 mL) Dijon Mustard
1 tbsp. (15 mL) Cider Vinegar
1 tbsp. (15 mL) Water
Mix garlic, oil and lemon juice/zest in a bowl, add salt and fresh pepper to taste; add turkey. Refrigerate 1 hour.
Preheat barbeque (medium-high heat) or oven to 400°F (200°C). Grill turkey cubes for 9 - 10 minutes, turning once until no longer pink in centre. (Use BBQ basket or skewers to prevent turkey cubes from slipping through grill.)
Toss turkey with remaining ingredients in a large bowl, or arrange on plates.
Combine dressing ingredients and drizzle over salad.
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