Turkey Nicoise Salad



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.

Nutrition Facts

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