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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.