Turkey with metiterranean salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Turkey breast tenderloin steaks (4) |
| ¼ | cup | Mayonaise |
| ¼ | cup | Italian dressing |
| dash | Ground red pepper | |
| ⅔ | cup | Tomato; chopped and seeded |
| ½ | cup | Cumcumber; chopped & seeded |
| ⅓ | cup | Black olives; chopped |
| 3 | tablespoons | Onion; finely chopped |
| 2 | tablespoons | Italian dressing |
| 1 | tablespoon | Basil; fresh & chopped |
| ½ | teaspoon | Sugar |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Feta cheese; crumbled |
Directions
Rinse turkey; pat dry. Place in a plastic bag set in a shallow dish.
For marinade, combine mayonaise, the ¼ cup italian dressing and red pepper; pour over turkey, Close bag. Marinate in refrigerator for 6 to 24 hours, turning occasionally. For salsa, in a medium bowl combine tomato, cucumber, olives, onion, the 2 T italian dressing, basil, sugar and pepper. Cover and chill for 6 to 24 hours. Drain turkey, reserving marinade. Preheat gas grill. Place turkey on gas grill over mediumheat. Cover and grill for 12 to 15 minutes (or 20 minutes on indirect heat) or till turkey is tender, brushing occasionally with reserved marinade. Just before serving, stir feta cheese into salsa. Spoon salsa over turkey and serve. 363 calories and 27 grams fat. Source: BH & G Gas Grill Cookbook Submitted By MEG ANTCZAK On 04-01-95