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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




SALAD:

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).
DRESSING:

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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