Ingredients Jump to Instructions ↓

  1. 1 clove garlic

  2. 1 jalapeno, diced

  3. 1/2 cup chunky prepared salsa

  4. 3 tablespoons chopped fresh cilantro

  5. 1 tablespoon red-wine vinegar

  6. 6 tablespoons vegetable oil

  7. 2 pounds turkey tenderloins, butterflied

  8. 1/4 teaspoon salt

  9. 1 tablespoon olive oil

  10. 1 medium red bell pepper, cut into 1/4-inch-thick strips

  11. 1 medium green pepper, cut into 1/4-inch-thick strips

  12. 1 medium yellow bell pepper, cut into 1/4-inch-thick strips

  13. 2 medium zucchini, cut into 1/4-inch-thick slices

  14. 1 head romaine lettuce, shredded

Instructions Jump to Ingredients ↑

  1. Prepare outdoor grill, placing grill rack 5 inches from heat source. In a food processor, fitted with the metal blade, with motor running, drop garlic through feed tube and process until minced. Add jalapeno, salsa, cilantro and vinegar; process 1 minute. With motor running, slowly pour vegetable oil through feed tube, continue to process until dressing thickens. Place dressing in small bowl; cover and refrigerate until ready to serve.

  2. Sprinkle turkey tenderloins with salt; place on grill rack, grill about 10 to 15 minutes, turning tenderloins over halfway through grilling time, until tenderloins are no longer pink in center and reach 160 to165 degrees F on meat thermometer. Cool to room temperature.

  3. In a large skillet, over medium high-heat, heat olive oil, cook red, green and yellow peppers and zucchini about 2 to 3 minutes or until crisp-tender. Cool to room temperature.

  4. To serve salad, cut tenderloins into strips; combine with chilled vegetables. Arrange lettuce on a large serving platter and top with turkey/vegetable mixture and dressing.


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