© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3/4 c oil
3/4 c rice wine vinegar
3 tbsp garlic, minced
6 Stalks lemongrass, finely chopped
12 4-oz TURKEY TENDERLOINS, lbed to a thin and even thickness
1- 1/2 c mayonnaise
3/4 c rice wine vinegar
3 tbsp Dijon mustard
2 tbsp horseradish
12 oz mixed field greens, washed and chilled
3 c jicama, julienned 1/4 inch
9 Each ruby red grapefruits, peeled and sectioned
12 oz Gorgonzola, crumbled
Marinade
Combine oil, rice wine vinegar, garlic and lemongrass. Add turkey and coat all surfaces. Marinate, covered in the refrigerator, about 3 to 4 hours.
Dressing
Blend mayonnaise, rice vinegar, mustard and horseradish together. Cover and hold for service in refrigerator.
Grill
Drain turkey from marinade and discard marinade.
Grill turkey over direct medium heat until cooked to an internal temperature of 170 degrees F.
Cool slightly and cut into julienne ½-inch strips.
Assembly
Place chilled greens on chilled plates. For each serving, arrange 4-ounces sliced turkey, ¼ cup jicama, 1-ounce Gorgonzola and several grapefruit sections on top of greens.
Drizzle dressing over top.
540 Total Calories
280 Calories from Fat
32 g Total Fat
49 % Daily Total Fat
9 g Saturated Fat
45 % Daily Saturated Fat
110 g Cholesterol
37 % Daily Cholesterol
700 mg Sodium
29 % Daily Sodium
30 g Total Carbohydrates
10 % Daily Total Carbohydrates
12 g Dietary Fiber
48 % Daily Dietary Fiber
16 g Sugars
35 g Protein
50 % Daily Protein
180 % Daily Vitamin C
20 % Daily Calcium
10 % Daily Iron