© 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
1 lb TURKEY TENDERLOINS, lbed to an even thickness
1-1/2 tbsp fresh lemon juice, divided
To Taste salt and freshly ground pepper
1/2 c reduced-calorie mayonnaise
1 tsp oregano
8 to 12 Leaves lettuce, washed and chilled
6 oz fresh green beans, trimmed and cooked until tender
1/2 Small sweet red onion, cut into very thin slices
1/2 Small cucumber, cut into 1/2-inch slices
12 Each black olives
2 Each tomatoes, cut into slices
2 Each hard-cooked eggs, qtered
Preheat oven to 350 degrees F.
Place turkey tenderloins on large sheet of buttered foil; sprinkle with 1/2 tablespoon lemon juice, salt and pepper. Close foil tightly, place turkey in pan and bake 16 minutes; cool thoroughly while still wrapped.
Combine mayonnaise, remaining lemon juice and oregano. Cover and chill.
Remove foil from turkey and cut turkey into 1/4-inch-thick slices. Serve turkey on platter lined with lettuce leaves.
Arrange green beans, onion, cucumber, olives, tomatoes and hard-boiled eggs in a decorative pattern on the platter. Drizzle vinaigrette over salad.
Total Calories 370
Total Fat 19 g
Saturated Fat 4 g
Cholesterol 65 g
Sodium 500 mg
Potassium 682 mg
Total Carbohydrates 25 g
Dietary Fiber 4 g
Sugars 3 g
Protein 26 g
% Daily Protein 25
% Daily Vitamin C 80
% Daily Calcium 15
% Daily Iron 20