We're loving the sunshine!
Let's fire up the grill and throw on something you don't typically see...turkey tenderloins! That's right, turkey, it's not just for Thanksgiving! Last summer I made a wonder Thanksgiving-esque dish. The Grilled Turkey with Balsamic BBQ sauce and Tomato Dressing was just fabulous, you should absolutely try making this dish. Look how pretty this one is...
So I thought that I'd bring back turkey again this summer, grilled and the topper to a great farmer's market salad! This turkey is special. It's marinaded in a wonderful pomegranate sauce. The flavors are a little tart but also have depth from the soy and ginger. The perfect combination to flavor up this turkey.
To keep this meal light we made a fresh salad using farmer's market ingredients and topped it with the grilled turkey for a nice entree. Add a little bread and some iced tea and you are set! Summer sunshine for dinner!
So, fire up your grill and get yourself some turkey for a change. It's oh soooo good!
Pomegranate Grilled Turkey Tenderloin Salad
1/2 cup water
1/4 cup pomegranate juice
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons low-sodium soy sauce
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
2 turkey tenderloins
1 head Green leaf lettuce
½ c shredded carrots
1 cucumber peeled and sliced
2 tomatoes seeded and chopped
1 yellow bell pepper seeded and chopped
1/3 mild feta cheese crumbled
Oil and Vinegar vinaigrette
Combine first 8 ingredients in a large zip-top plastic bag. Add turkey and seal and marinate in refrigerator 2 hours, turning bag occasionally.
Heat grill to medium high heat. Remove turkey from the marinade and place on the grill. Discard remaining marinade. Cook 6-7 minutes per side or until meat has reached 160 degrees.
Meanwhile tear lettuce and place on a platter. Add carrots, cucumber, tomatoes, and bell pepper to the platter. Sprinkle with feta cheese. Drizzle with vinaigrette to taste.
Remove meat from grill to a cutting board and allow to rest 5 minutes. Slice meat into long strips at an angle. Place slice on top of the salad and serve.