Title: Asian turkey and red onion salsa
 Categories: Poultry
      Yield: 6 Servings
 
    1/4 c  Lemon juice
      1 tb Grated lemon rind
      2 tb Red wine vinegar
      2 tb Soy sauce; low sodium
      1 tb Canola oil
      1    Clove garbanzo beans; finely
           -chopped
  1 1/2 lb Turkey tenderloin
           ---Red Onion Salsa---
  1 1/2 c  Red onion; finely chopped/2
           -med
    3/4 c  Tomato; finely chopped/1 med
    1/4 c  Chopped green onions; 2-3
           -med
    1/4 c  Lemon juice
      2 tb Chopped fresh cilantro
      2 tb Balsamic vinegar
      1 tb Canola oil
      1 ts Soy sauce; low sodium
    1/4 ts Cayenne
      4    Cloves garlic; finely
           -chopped
 
  Skinless, boneless chicken breast halves can be substituted for the
  turkey tenderloins. Decrease the baking time by 5 to 10 minutes. Mix
  all ingredients except turkey tenderloins and Red Onion Salsa in
  shallow glass or plastic dish. Add turkey; turn to coat with
  marinade. Cover and refrigerate at least 2 hours but no longer than 4
  hours, turning once.
  
  Prepare salsa. Mix all ingredients in a glass or plastic bowl. Cover
  and refrigerate at least 2 hours.
  
  Heat oven to 350 degrees. Spray rectangular pan, 13 X 9 X 2 inches,
  with nonstick cooking spray. Remove turkey from marinade; place in
  pan. Bake uncovered about 35 minutes, brushing with pan drippings
  after 10 minutes, until juices of turkey run clear. Serve with salsa.
  
  Sources Betty Crocker New Choices Cookbook computer program
  
  Recipe