Title: Turkey Tenders with Sweet-Pepper-Citrus Salsa
Categories: None
Yield: 6 Servings

6 Turkey breast tenderloin
-steaks; (about 1/2 inch
-thick)* (about 1 1/2 lb.)
1/3 c Olive oil
1/4 c Lemon juice
1 ts Orange peel; finely shredded
1/4 c Orange juice
4 Cloves garlic; minced
1/4 ts Salt
1/4 ts Pepper

-------------------------SWEET-PEPPER-CITRUS SALSA-------------------------
1 Jar (7-oz.) roasted red
-sweet peppers; drained and
-chopped
1 Orange; peeled, seeded, and
-cut up
2 Green onions; sliced
1 tb Fresh basil; snipped, or 1
-teaspoon dried basil,
-crushed
2 tb Balsamic vinegar
Bibb lettuce; (optional)
Fresh basil; (optional)

Place turkey in a heavy plastic bag set in a large mixing bowl. For
marinade, in a small bowl combine olive oil, lemon juice, orange peel,
orange juice, minced garlic, salt, and pepper; pour over turkey in bag.
Close bag and turn turkey to coat well. Marinate in the refrigerator for 2
to 4 hours, turning occasionally.

Remove turkey from bag, reserving marinade. Grill directly over medium
coals for 12 to 15 minutes or till no pink remains, brushing with marinade
during the first 6 minutes and turning once. Serve with Sweet-Pepper-Citrus
Salsa. If desired, garnish with lettuce and basil. Makes 6 servings.

Nutrition facts per serving: 206 cal., 10 g total fat (2 g sat. fat), 50 mg
chol., 107 mg sodium, 6 g carbo., 1 g fiber, and 22 g pro. Daily Values:
11% vit. A, 122% vit. C, 2% calcium, and 10% iron.

SWEET-PEPPER - CITRUS SALSA Combine one 7-oz. jar roasted red sweet
peppers, drained and chopped; 1 peeled, seeded, and cut up orange; 2 sliced
green onions; 1 tablespoon snipped fresh basil or 1 teaspoon dried basil,
crushed; and 2 tablespoons balsamic vinegar. Cover; chill. Makes about 1
1/2 cups salsa.

Nutrition facts per 1/4-cup serving: 16 cal., 0 g total fat (0 g sat. fat),
0 mg chol., 1 mg sodium, 4 g carbo., 1 g fiber, and 0 g pro. Daily Values:
11% vit. A, 110% vit. C, 0% calcium, and 3% iron. A

Note: Accent the marinade’s fruity nature with a lively salsa tossed
together at your leisure, then chilled till dinnertime. Pre-cut, turkey
breast tenderloin steaks are available in some areas. If you find only the
large whole tenderloins, slice them horizontally into 1/2-inch-thick
steaks.

Recipe by: Better Homes & Gardens Magazine July 1996

Posted to MC-Recipe Digest V1 #1003 by "M. Hicks"
on Jan 11, 1998