Place tenderloins and bay leaf in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and allow it to simmer for 20 minutes or until cooked through to an internal temperature of 170°F.
Remove from water. When turkey has cooled, dice into 3/4-inch cubes and place in large bowl.
Add grapes, oranges, celery and almonds to the turkey.Combine yogurt, mayonnaise, mint, salt and pepper in small bowl and mix well. Pour dressing over turkey salad and gently toss to make sure ingredients are well combined, being careful not to break up the oranges.
Serve on a bed of greens or in scooped-out cantaloupe halves.
Servings Per Recipe 6
Amount Per Serving (* % of Daily Value)
Total Fat13.1g (0%)
Saturated Fat 1.9g (0%)
Trans Fat 0g
Total Carbohydrate21g (0%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
leslie - n. bellmore, NY
4/29/2009 11:30:14 AM
cant wait to try this one.....it looks delicious. i'm always looking for new recipes to use turkey(breasts, chop meat,etc) thanks........leslie