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Source: 99% Fat-Free, Healthy Cooking

Turkey Caesar Salad
A nice luncheon idea.
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Serves: 4
Prep Time: 30 minutes
Cook Time: 20 minutes
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6 ounces turkey breast tenderloin
2 7-inch corn tortillas
2 ounces jalapeno peppers, roasted(2 peppers, preroasted)
2 cloves garlic
1/2 cup skim milk ricotta cheese
1/4 cup buttermilk
2 tablespoons lime juice, freshly squeezed
3/4 teaspoon anchovy paste
1 teaspoon Dijon mustard
ground black pepper, to taste
1 10-ounce package romaine lettuce, cut
1 teaspoon Parmesan cheese, grated

Preheat the broiler.

Broil the turkey for about 5 minutes per side, until lightly browned on the outside and cooked through. Meanwhile, cut each tortilla into 12 wedges and place them in a single layer on a nonstick baking sheet. Core, seed, and cut the roasted peppers into strips (about 2 tablespoons plus 2 teaspoons). Peel the garlic. Remove the turkey and turn the oven down to 350 degrees.

For the dressing, combine the ricotta cheese, buttermilk, lime juice, anchovy paste, and mustard in a blender. Press in the garlic and add black pepper. Puree until smooth.

Bake the tortilla wedges for about 7 minutes, until lightly browned and crisp. Shred the turkey (about 1 cup). Combine the lettuce and dressing in a bowl and toss to coat thoroughly.

Divide the lettuce among 4 salad plates. Top each serving with about 1/4 cup turkey, 2 teaspoons roasted peppers, and 6 tortilla wedges. Sprinkle each salad with 1/4 teaspoon parmesan cheese.

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