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asian turkey and red onion salsa

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon Grated lemon rind

  2. 2 tablespoons Red wine vinegar

  3. 2 tablespoons Soy sauce; low sodium

  4. 1 Clove garbanzo beans; finely chopped

  5. 1 1/2 pounds Turkey tenderloin -Red Onion Salsa--

  6. 1 1/2 cup Red onion; finely chopped/

  7. 2 med

  8. 3/4 cup Tomato; finely chopped/

  9. 1 med

  10. 1/4 cup Chopped green onions;

  11. 2-3 med

  12. 1/4 cup Lemon juice

  13. 2 tablespoons Chopped fresh cilantro

  14. 2 tablespoons Balsamic vinegar

  15. 1 tablespoon Canola oil

  16. 1 teaspoon Soy sauce; low sodium

  17. 1/4 teaspoon Cayenne

  18. 4 Cloves garlic; finely chopped

Instructions Jump to Ingredients ↑

  1. Skinless, boneless chicken breast halves can be substituted for the turkey tenderloins. Decrease the baking time by 5 to 10 minutes. Mix all ingredients except turkey tenderloins and Red Onion Salsa in shallow glass or plastic dish. Add turkey; turn to coat with marinade. Cover and refrigerate at least 2 hours but no longer than 4 hours, turning once. Prepare salsa. Mix all ingredients in a glass or plastic bowl. Cover and refrigerate at least 2 hours. Heat oven to 350 degrees. Spray rectangular pan, 13 X 9 X 2 inches, with nonstick cooking spray. Remove turkey from marinade; place in pan. Bake uncovered about 35 minutes, brushing with pan drippings after 10 minutes, until juices of turkey run clear. Serve with salsa. Sources Betty Crocker New Choices Cookbook computer program Recipe by: Betty Crocker New Choices Cookbook computer program Posted to MC-Recipe Digest V1 #990 by Carol & Bob Floyd on Jan 05, 1998

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