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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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I've enjoyed cooking for as long as I can remember...I even majored in home economics in college. I'm now in my mid-70's and enthusiastically cook and bake with my granddaughter. Ingredients:
2 turkey breast tenderloins (1-1/2 pounds) |
2 teaspoons dried tarragon, divided |
1/2 cup thinly sliced celery |
1/2 cup chopped green pepper |
1/2 cup chopped red onion |
2 tablespoons canola oil |
1 tablespoon soy sauce |
1 tablespoon lemon juice |
1 tablespoon red wine vinegar |
1/8 teaspoon pepper |
1/4 teaspoon salt, optional |
lettuce leaves |
chopped salted peanuts, optional |
Directions:
1. Sprinkle each tenderloin with 1/2 teaspoon tarragon. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until a meat thermometer reads 170°. Cool.
2. Cut into cubes; place in a large bowl. Add the celery, green pepper and onion. In a small bowl, combine oil, soy sauce, lemon juice, vinegar, pepper, salt if desired and remaining tarragon. Pour over turkey mixture; toss to coat. Refrigerate for at least 3 hours.
3. Serve on lettuce leaves; sprinkle with peanuts if desired. Yield: 4 servings.
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