ounces JENNIE-O® All Natural* Turkey Breast Tenderloin
large zucchini, spiraled into noodles
red bell pepper, thinly sliced
cup shredded carrots
cup purple cabbage, thinly sliced
cup cucumber, julienned
cup chopped green onions
tablespoons HOUSE OF TSANG® Bangkok Peanut Sauce
tablespoons rice wine vinegar
tablespoons olive oil
chopped dry-roasted peanuts, if desired
Preheat grill over medium heat, place tenderloins directly on grate. Grill, turning occasionally, until meat thermometer inserted into thickest portion of the meat reaches 165°F., approximately 45-50 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing.
Slice or chop.
Divide turkey, zucchini, bell pepper, carrots, cabbage, cucumber and green onions into each bowl.
In small bowl whisk together peanut sauce, vinegar and oil. Drizzle desire amount over each salad. Garnish with peanuts, if desired.