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Recipe Name: Asian Turkey And Red Onion Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 6

1/4 Cup(s) Lemon Juice
1 Tablespoon(s) Grated lemon rind
2 Tablespoon(s) Red wine vinegar
2 Tablespoon(s) Soy sauce, low sodium
1 Tablespoon(s) Canola oil
1 Clove garbanzo beans, finely
1 1/2 Pound(s) Turkey tenderloin
Red Onion Salsa-
1 1/2 Cup(s) Red onion, finely chopped/2
3/4 Cup(s) Tomato, finely chopped/1 med
1/4 Cup(s) Chopped green onions, 2-3
2 Tablespoon(s) Chopped fresh cilantro
2 Tablespoon(s) Balsamic vinegar
1/4 Teaspoon(s) Cayenne
4 Cloves garlic, finely
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 <> on Jan 05,

Nutrition (calculated from recipe ingredients)
Calories: 296
Calories From Fat: 128
Total Fat: 14.1g
Cholesterol: 73.7mg
Sodium: 619.1mg
Potassium: 659.7mg
Carbohydrates: 12.7g
Fiber: 4.7g
Sugar: 2g
Protein: 30.3g

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