2 lbs TURKEY TENDERLOINS, butterflied
1/4 tsp salt
1 Medium red bell pepper, seeded & cut into 1/4-inch strips
1 Medium green pepper, seeded & cut into 1/4-inch strips
1 Medium yellow bell pepper, seeded & cut into 1/4-inch strips
2 Medium zucchini, cut into 1/4-inch slices
1 tbsp vegetable oil
1 Small lettuce head, shredded
1 Clove garlic
1 Small jalapeno pepper with seeds, diced
1/2 c chunky salsa
3 tbsp fresh cilantro, cleaned and dried
1 tbsp red wine vinegar
6 tbsp vegetable oil
Preheat charcoal grill for direct heat cooking. Sprinkle turkey tenderloins with salt; grill 10 to 15 minutes, turning tenderloins over halfway through grilling time, until tenderloins are no longer pink in center and reach 165 degrees F. on meat thermometer. Cool tenderloins, wrap in foil and refrigerate.
In large skillet, over medium-high heat, saute peppers and zucchini in oil 2 to 3 minutes or until crisp-tender. Cool vegetables and place in medium bowl; cover and refrigerate.
To serve salad, cut tenderloins into 2-1/2-inch strips; combine with chilled vegetables. Arrange lettuce on large serving plate and top with turkey/vegetable mixture and dressing (recipe follows).
In food processor, fitted with metal blade, with motor running, drop garlic through feed tube and process until minced. Add jalapeno pepper, salsa, cilantro and vinegar; process 1 minute. With motor running, slowly pour oil through feed tube and continue to process until an emulsion is formed.
Place dressing in small bowl; cover and refrigerate until ready to serve.
262 Total Calories
14 g Total Fat
48 % Daily Total Fat
70 g Cholesterol
240 mg Sodium
6 g Total Carbohydrates
28 g Protein