Tuesday, July 16, 2013

Pomegranate Grilled Turkey Tenderloin Salad

We're loving the sunshine!

Too hot to cook inside, and a nice light meal is in order.

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

serves 4

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.

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