© 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
10 (4-oz) TURKEY CUTLETS, lightly lbed to an even thickness
4 c Catalina salad dressing, divided
1/4 c unsalted butter
3 c red onion, thin slice
2 c sweet red peppers, seeded and cut into thin strips
3 c fresh mango, cut into thin strips
10 c butterhead lettuce, shredded
2 c cucumbers, sliced
To taste freshly ground black pepper
Marinate turkey cutlets in 2 cups Catalina dressing, in a covered pan, the refrigerator for at least 4 hours.
Remove turkey from dressing and discard marinade. Grill turkey over medium flame about 8 minutes per side or until turkey is cooked throughout to an internal temperature of 165 degrees F and is no longer pink in the center.
Meanwhile, in hot butter, sauté red onion and peppers until vegetables are al dente. Remove from heat and stir in mango slices, toss lightly.
Place approximately 1 cup of shredded lettuce on each plate, top with grilled turkey cutlet and onion/mango sauté mixture.
Garnish with several cucumber slices and drizzle with 2 cups additional Catalina dressing. Dust with black pepper.
Total Calories 497
Total Fat 34 g
% Daily Total Fat 62
Cholesterol 98 g
Sodium 532 mg
Total Carbohydrates 20 g
Protein 30 g