© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 lbs TURKEY TENDERLOINS, split in half horizontally
3 tbsp olive oil
1-1/2 tbsp Cajun seasoning
18 c torn mixed greens
4-1/2 c chunked cantaloupe
3 c green grapes
1-1/2 c crumbled Feta cheese
As needed prepared reduced fat Ranch salad dressing
Brush turkey tenderloins with olive oil. Sprinkle with Cajun seasoning.
Grill turkey tenderloins over medium direct heat until the internal temperature reaches 165 degrees F, turning once, halfway through grilling.
Remove turkey from grill and allow turkey to rest for 10 minutes before slicing into strips.
Arrange greens on chilled salad plates. Place cooked turkey strips, cantaloupe chunks and grapes atop greens. Sprinkle each salad with 2 tablespoons Feta. Drizzle with salad dressing.