Asian Turkey with Red Onion Salsa

Makes 6 servings

1/4 cup lemon juice
1 tbsp grated lemon peel
2 tbsp red wine vinegar
2 tbsp reduced-sodium soy sauce
1 tbsp olive or vegetable oil
1 clove garlic, finely chopped
1 1/2 pounds turkey breast tenderloins
Red Onion Salsa (below)

Mix all ingredients except turkey and Red Onion Salsa in shallow glass or
plastic dish. Add turkey; turn to coat with marinade. Cover and refrigerate,
turning once, at least 2 hours but no longer than 24 hours. Prepare Red Onion
Salsa. Heat oven to 350 degrees. Spray rectangular pan, 13x9x2 inches, with
cooking spray. Remove turkey from marinade; discard marinade. Place turkey
in pan. Bake uncovered about 35 minutes, brushing with pan drippings after
10 minutes, until juice of turkey is no longer pink when centers of thickest
pieces are cut. Serve with salsa.

Red Onion Salsa
2 medium red onions, finely chopped (1 1/2 cups)
1 medium tomato, finely chopped (3/4 cup)
4 medium green onions, chopped (1/4 cup)
4 cloves garlic, finely chopped
1/4 cup lemon juice
2 tbsp chopped fresh cilantro
2 tbsp balsamic or red wine vinegar
1 tbsp olive or vegetable oil
1 tsp reduced-sodium soy sauce
1/4 tsp ground red pepper (cayenne)

Mix all ingredients in glass or plastic bowl.
Cover and refrigerate at least 2 hours.

POINTS:  5 (4.5)

PER SERVING: 190 Calories; 27 g Protein; 6 g Fat;
8 g Carbohydrate; 260 mg Sodium; 1 g Dietary Fiber

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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