Recipe - Asian Turkey And Red Onion Salsa

One fourth cup Lemon juice
1 tablespoon Grated lemon rind
2 tablespoon Red wine vinegar
2 tablespoon Soy sauce; low sodium
1 tablespoon Canola oil
1 Clove garbanzo beans; finely
chopped
1 One half pound Turkey tenderloin
Red Onion Salsa
1 One half cup Red onion; finely chopped/2
med
Three fourths cup Tomato; finely chopped/1 med
One fourth cup Chopped green onions; 23
med
One fourth cup Lemon juice
2 tablespoon Chopped fresh cilantro
2 tablespoon Balsamic vinegar
1 tablespoon Canola oil
1 teaspoon Soy sauce; low sodium
One fourth teaspoon Cayenne
4 Cloves garlic; finely
chopped

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 MCRecipe Digest V1 #990 by Carol & Bob Floyd
c.floyd@arnprior.com on Jan 05, 1998