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Grill-Side Turkey Salad

Source of Recipe

Home-Style Soups, Salads and Sandwiches – Reiman Publications


Recipe Introduction

Plan ahead…needs to chill for at least 4 hours. Exchanges
Serves: 4

2 turkey breast tenderloins (1-1/2 lbs.)
2 tsp. dried tarragon, ‘divided’
1/2 c. thinly sliced celery
1/2 c. chopped green pepper
1/2 c. chopped red onion

1 T. reduced-sodium soy sauce
1 T. lemon juice
1 T. red wine vinegar
1/8 tsp. pepper

Lettuce leaves
Chopped salted peanuts, ‘optional’

Sprinkle each tenderloin with 1/2 tsp. tarragon. Grill, uncovered, over medium-hot coals for 8-10 minutes per side or until a meat thermometer reaches 170º-180º. Cool to room temperature. Cut into cubes, place in a large bowl. Add celery, green pepper and onion..

In a small bowl, combine the next 4 ingredients and remaining 1 tsp. tarragon. Pour over turkey mixture; toss to coat. Refrigerate for at least 3 hours. Serve on lettuce leaves; sprinkle with peanuts if desired.

One 1-1/4-cup serving (w/o added peanuts) equals: 258 calories…261 mg sodium…53 mg cholesterol..4 gm carbohydrate…41 gm protein…9 gm fat ++++ Exchanges: 5 very lean meat…1 fat…1 vegetable