TURKEY SALAD

Tarragon Turkey Salad

For this grilled salad, mixed greens, such as romaine, are covered in grilled turkey that has been marinated in vinegar and tarragon. Some of the licorice-flavored tarragon marinade is set aside and used to create a creamy yogurt dressing for this hearty dinner salad. Check out these tips for breaking down a head of romaine lettuce.

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ingredients

• 2 tablespoons salad oil
• 2 tablespoons tarragon-flavored vinegar
• 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 clove garlic, minced
• 4 turkey breast tenderloin steaks (about 1 pound total)
• 1 8-ounce container plain yogurt
• 6 cups torn romaine or mixed greens
• 2 cups sliced fresh mushrooms
• 2 cups broccoli flowerets
• 1 small red onion, thinly sliced

directions

1. For marinade, combine oil, vinegar, tarragon, sugar, salt, and garlic. Place turkey in plastic bag set into a shallow dish. Stir marinade well; add 2 tablespoons of the marinade to turkey; seal bag. Turn turkey to coat well. Chill for at least 2 hours or up to 24 hours, turning turkey occasionally.
2. For dressing, stir together reserved marinade and yogurt. Cover and chill until serving time.
3. Remove turkey from bag, reserving marinade. Grill turkey on an uncovered grill directly over medium coals for 6 minutes. Turn turkey and brush with marinade; grill for 6 to 9 minutes more or until tender and cooked through. Cool slightly; slice turkey steaks.
4. In a bowl combine romaine, mushrooms, broccoli, and onion. Toss to mix. Divide romaine mixture among 5 salad plates. Arrange turkey slices on top of romaine mixture. Serve with dressing. Makes 5 servings.
5. To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place turkey on grill over drip pan. Cover and grill for 15 to 18 minutes or until turkey is tender and cooked through, brushing with the marinade up to the last 5 minutes of grilling.

recipe source

BHG.com