Yield: 10 Food Cost: 24 Establishment: Restaurant, Catering Operation, Hospitals   Ethnicity: New American   Meal Type: Salad   Preparation Method: Grill   Product Type: Turkey Cutlets/Steaks

Ingredients

10 4-Ounce TURKEY CUTLETS, lightly pounded to an even thickness

4 Cups Catalina salad dressing, divided

1/4 Cup unsalted butter

3 Cups red onion, thin slice

2 Cups sweet red peppers, seeded and cut into thin strips

3 Cups fresh mango, cut into thin strips

10 Cups butterhead lettuce, shredded

2 Cups cucumbers, sliced

To taste freshly ground black pepper

Marinate turkey cutlets in 2 cups Catalina dressing for at least 4 hours. Remove turkey from dressing and discard marinade. Grill turkey over medium flame about 8 minutes per side or until turkey is cooked throughout and is no longer pink in the center. Meanwhile, in hot butter, sauté red onion and peppers until vegetables are al dente. Remove from heat and stir in mango slices, toss lightly. Place approximately 1 cup of shredded lettuce on each plate, top with grilled turkey cutlet and onion/mango sauté mixture. Garnish with several cucumber slices and drizzle with 2 cups additional Catalina dressing. Dust with black pepper.

This colorful salad was developed by Janet Merluzzi, owner of Crème De La Crème Catering in Benton, PA. The salad was the award winning salad recipe in the 2000 NTF "We're Cookin' with Turkey" Recipe Competition.

Nutrition Facts Calories 497   % Daily Value* Total Fat 34g 62% Cholesterol 98mg Sodium 532mg Total Carbohydrate 20g Protein 30g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4