INGREDIENTS:10 turkey cutlets, 3 ½ to 4 oz. each, lightly pounded to an even thickness
4 cups prepared Catalina salad dressing, divided
¼ cup unsalted butter
3 cups red onion, thinly sliced
2 cups 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 pepperDIRECTIONS: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 pieces; toss lightly. Place approximately 1 cup shredded lettuce on each plate, top with grilled turkey cutlet and onion/mango sauté mixture. Garnish with several cucumber slices and drizzle with additional Catalina dressing. Dust with black pepper.SERVINGS:10 saladsFrom:Janet Merluzzi, proprietor, Creme De La Creme Catering, Benton, PennsylvaniaPHOTO CREDIT:Photo Credit: NATIONAL TURKEY FEDERATION
