- 5 ounces [42 g] mixed springtime lettuce leaves
- 1/2 'Iceberg' lettuce head, sliced
- 1 [16-ounce / 454-mL] can cranberry sauce
- 2 cups [500 mL] fresh cranberries, sorted
- 1/2 cup [125 mL] canned tomato dices with chile
- 3 tablespoons [45 g] butter
- 4 [4-ounce/ 113-g each] turkey tenderloins
- 2 tablespoons [30 mL] grated carrot
- 2 tablespoons [30 mL] grated red cabbage
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- Preheat barbecue to medium intensity.
- Mix together mixed springtime lettuce leaves and 'Iceberg' lettuce slices into a salad bowl; set aside
- Pour cranberry sauce into a casserole; mix in fresh cranberries and canned tomato dices with chile.
- Bring to a boil.
- Stir in butter until completely melted.
- Reserve sauce warm.
- Grill turkey tenderloins onto hot barbecue rack over direct heat for approximately 12 to 15 minutes, until a meat thermometer inserted into the thickest part indicates 170°F [77°C], turning turkey tenderloins at half-time.
- Slice and arrange turkey slices on top of lettuce.
- Pour hot cranberry sauce all over turkey slices.
- Serve trukey salad immediately, garnished with grated carrot and red cabbage.
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