Turkey, Artichoke and Tomato Salad

10 MIN


3/4-Inch Medallions 1 lb TURKEY TENDERLOINS, Cut Into

2 tsp Olive Oil

1 Jar (6 oz) Marinated Artichoke Hearts, Drained, Halved; Juice Reserved

1 To 2 tbsp Balsamic Vinegar

1/4 tsp Dried Oregano

1/8-1/4 tsp Red Pepper Flakes

1 Large Clove Garlic, Minced

6 To 8 Cherry Tomatoes, Halved


In large non-stick skillet, over medium heat, sauté turkey in oil 4 minutes per side or until turkey is golden brown and no longer pink in center and meat thermometer, inserted in thickest portion of tenderloin reaches 165 degrees F.

In medium bowl combine artichoke juice, vinegar, oregano, pepper flakes and garlic. Fold turkey and artichokes into mixture.

Cover and refrigerate overnight.

Before serving, fold in tomatoes.