Ingredients

1 clove garlic
1 jalapeno, diced
1/2 cup chunky prepared salsa
3 tablespoons chopped fresh cilantro
1 tablespoon red-wine vinegar
6 tablespoons vegetable oil
2 pounds turkey tenderloins, butterflied
1/4 teaspoon salt
1 tablespoon olive oil
1 medium red bell pepper, cut into 1/4-inch-thick strips
1 medium green pepper, cut into 1/4-inch-thick strips
1 medium yellow bell pepper, cut into 1/4-inch-thick strips
2 medium zucchini, cut into 1/4-inch-thick slices
1 head romaine lettuce, shredded

Directions

1. Prepare outdoor grill, placing grill rack 5 inches from heat source. In a food processor, fitted with the metal blade, with motor running, drop garlic through feed tube and process until minced. Add jalapeno, salsa, cilantro and vinegar; process 1 minute. With motor running, slowly pour vegetable oil through feed tube, continue to process until dressing thickens. Place dressing in small bowl; cover and refrigerate until ready to serve.
2. Sprinkle turkey tenderloins with salt; place on grill rack, grill about 10 to 15 minutes, turning tenderloins over halfway through grilling time, until tenderloins are no longer pink in center and reach 160 to165 degrees F on meat thermometer. Cool to room temperature.
3. In a large skillet, over medium high-heat, heat olive oil, cook red, green and yellow peppers and zucchini about 2 to 3 minutes or until crisp-tender. Cool to room temperature.
4. To serve salad, cut tenderloins into strips; combine with chilled vegetables. Arrange lettuce on a large serving platter and top with turkey/vegetable mixture and dressing.

This salad is hearty enough to be a main course for lunch or dinner.

Grilled Turkey and Pepper Salad
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