Asian turkey and red onion salsa

Yield: 6 Servings

Measure Ingredient
¼ cup Lemon juice
1 tablespoon Grated lemon rind
2 tablespoons Red wine vinegar
2 tablespoons Soy sauce; low sodium
1 tablespoon Canola oil
1 Clove garbanzo beans; finely chopped
1½ pounds Turkey tenderloin -Red Onion Salsa---
1½ cup Red onion; finely chopped/2 med
¾ cup Tomato; finely chopped/1 med
¼ cup Chopped green onions; 2-3 med
¼ cup Lemon juice
2 tablespoons Chopped fresh cilantro
2 tablespoons Balsamic vinegar
1 tablespoon Canola oil
1 teaspoon Soy sauce; low sodium
¼ 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 MC-Recipe Digest V1 #990 by Carol & Bob Floyd <c.floyd@...> on Jan 05, 1998

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