Caribbean Turkey Salad (makes 6 servings)
1 package (24-ounce) lemon-garlic-flavored marinated tenderloins
10 cups mixed salad greens
1-1/2 cups julienne-sliced jicama
1 firm but ripe avocado, pitted and diced
3 tablespoons pomegranate juice
3 tablespoons lime juice
1 small red onion, cut into thin wedges
1 packet sugar substitute (such as stevia)
1/4 teaspoon jerk seasoning/cajun blend
1 tablespoon extra virgin olive oil
Cilantro sprigs, as garnish (optional)
Remove tenderloins from package and grill as package directs. Meanwhile, cut vegetables and prepare dressing. For dressing, in a bowl, combine pomegranate juice, lime juice, sugar substitute and jerk seasoning until blended. Whisk in olive oil until well combined and set aside.
To serve, toss salad greens with half of the dressing until lightly coated. For each salad, place 1-1/2 cups of greens on six chilled salad plates. Diagonally cut tenderloin into slices and then into strips. Top each salad with 1/6 of the turkey tenderloin strips, jicama, red onion and avocado. Drizzle each salad with the remaining dressing. If desired, garnish with fresh cilantro and serve immediately.
To your health!
Autumn (check me out at www.pacificnorthwesthealth.com)