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Prep 15min
Total2hr50min
Servings6
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Ingredients
1
tablespoon grated lemon peel
1/4
cup lemon juice
2
tablespoons red wine vinegar
2
tablespoons reduced-sodium soy sauce
1
tablespoon olive or vegetable oil
1
clove garlic, finely chopped
1 1/2
lb turkey breast tenderloins
Red Onion Salsa
2
medium red onions, finely chopped (1 1/2 cups)
1
medium tomato, finely chopped (3/4 cup)
4
cloves garlic, finely chopped
4
medium green onions, chopped (1/4 cup)
1/4
cup lemon juice
2
tablespoons chopped fresh cilantro
2
tablespoons balsamic vinegar
1
tablespoon olive or vegetable oil
1
teaspoon reduced-sodium soy sauce
1/4
teaspoon ground red pepper (cayenne)
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Steps
1
In shallow glass or plastic dish or resealable plastic food-storage bag, mix lemon peel, lemon juice, vinegar, soy sauce, oil and garlic. Add turkey; turn to coat with marinade. Cover dish or seal bag. Refrigerate at least 2 hours but no longer than 4 hours, turning once.
2
Meanwhile, in glass or plastic bowl, mix Red Onion Salsa ingredients. Cover; refrigerate at least 2 hours.
3
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Remove turkey from marinade; discard marinade. Place turkey in baking dish.
4
Bake uncovered about 35 minutes, brushing with drippings after 10 minutes, or until juice of turkey is clear when center of thickest part is cut (170°F). Serve with salsa.
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You can use this scrumptious fresh salsa other ways, too. It's also delicious on grilled fish, pork or chicken.
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