Asian Turkey And Red Onion Salsa

Recipe Ingredients

1/4 cup	59ml	Lemon juice
1 tablespoon	15ml	Grated lemon rind
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Soy sauce - low sodium
1 tablespoon	15ml	Canola oil
1		Garbanzo beans - finely chopped
1 1/2 lbs	681g / 24oz	Turkey tenderloin
		Red onion salsa
1 1/2 cups	93g / 3.3oz	Red onion - finely chopped/2 med
3/4 cup	46g / 1.6oz	Tomato - finely chopped/1 med
1/4 cup	15g / 0.5oz	Chopped green onions - 2-3 med
1/4 cup	59ml	Lemon juice
2 tablespoons	30ml	Chopped fresh cilantro
2 tablespoons	30ml	Balsamic vinegar
1 tablespoon	15ml	Canola oil
1 teaspoon	5ml	Soy sauce - low sodium
1/4 teaspoon	1.3ml	Cayenne
4		Garlic cloves - finely chopped

Recipe Instructions

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.

Source:
Betty Crocker New Choices Cookbook computer program

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