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Source: America's Favorite Food Associations

Grilled Turkey Salad Fiesta
A terrific easy meal that the entire family will love.
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Serves: 8
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
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2 pounds turkey tenderloins, butterflied
1/4 teaspoon salt
1 medium green pepper, cut into 1/4-inch strips
1 medium red bell pepper, cut into 1/4-inch strips
1 medium yellow bell pepper, cut into 1/4-inch strips
2 medium zucchini, cut into 1/4-inch strips
1 tablespoon Crisco® Vegetable Oil
1 small head of lettuce, shredded
1 clove garlic
1 jalapeño pepper, with seeds, diced
1/2 cup chunky salsa
3 tablspoons fresh cilantro
1 tablespoon red wine vinegar
6 tablespoons Crisco® Vegetable Oil


Preheat charcoal grill for direct heat cooking. Sprinkle turkey ten- derloins with salt; grill 10 to 15 minutes, turning tenderloins over halfway through grilling time, until tenderloins are no longer pink in center and reach 160-165 degrees F. on meat thermometer. Cool tender- loins, wrap in foil and refrigerate.

In large skillet, over medium high-heat, saute red, green and yellow peppers and zucchini in oil 2 to 3 minutes or until crisp-tender. Cool vegetables and place in medium bowl; cover and refrigerate.

To serve salad, cut tenderloins into 2-1/2-inch strips; combine with chilled vegetables. Arrange lettuce on large serving plate and top with turkey/vegetable mixture and dressing (recipe follows).

In food processor, fitted with metal blade, with motor running, drop garlic through feed tube and process until minced. Add jalapeno pepper, salsa, cilantro and vinegar; process 1 minute. With motor running, slowly pour oil through feed tube and continue to process until an emulsion is formed.

Place dressing in small bowl; cover and refrigerate until ready to serve.

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