Marinated Grilled Turkey Over Field Greens

By Connie Deady


3/4 c oil

3/4 c rice wine vinegar

3 tbsp garlic, minced

6 Stalks lemongrass, finely chopped

12 4-oz TURKEY TENDERLOINS, lbed to a thin and even thickness

1- 1/2 c mayonnaise

3/4 c rice wine vinegar

3 tbsp Dijon mustard

2 tbsp horseradish

12 oz mixed field greens, washed and chilled

3 c jicama, julienned 1/4 inch

9 Each ruby red grapefruits, peeled and sectioned

12 oz Gorgonzola, crumbled



Combine oil, rice wine vinegar, garlic and lemongrass. Add turkey and coat all surfaces. Marinate, covered in the refrigerator, about 3 to 4 hours.


Blend mayonnaise, rice vinegar, mustard and horseradish together. Cover and hold for service in refrigerator.


Drain turkey from marinade and discard marinade.

Grill turkey over direct medium heat until cooked to an internal temperature of 170 degrees F.

Cool slightly and cut into julienne ½-inch strips.


Place chilled greens on chilled plates. For each serving, arrange 4-ounces sliced turkey, ¼ cup jicama, 1-ounce Gorgonzola and several grapefruit sections on top of greens.

Drizzle dressing over top.

Nutrition Facts

540 Total Calories

280 Calories from Fat

32 g Total Fat

49 % Daily Total Fat

9 g Saturated Fat

45 % Daily Saturated Fat

110 g Cholesterol

37 % Daily Cholesterol

700 mg Sodium

29 % Daily Sodium

30 g Total Carbohydrates

10 % Daily Total Carbohydrates

12 g Dietary Fiber

48 % Daily Dietary Fiber

16 g Sugars

35 g Protein

50 % Daily Protein

180 % Daily Vitamin C

20 % Daily Calcium

10 % Daily Iron