Cook The Book: Yogurt And Citrus Turkey Breast With Grilled Tomato And Wax Bean Salad

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Serious Eats


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For the turkey:

2 pounds (1/2-inch-thick) turkey cutlets

Salt and freshly ground black pepper

Zest and juice of 2 large oranges

2 cups plain low-fat organic yogurt

2 tablespoons grated fresh ginger

1/4 cup packed fresh mint leaves, chopped

For the bean salad:

1/2 pound green beans, trimmed

1/2 pound wax beans, trimmed

Sea salt and freshly ground black pepper

3 large ripe tomatoes, cut into 1/2-inch-thick slices

1/4 cup aged balsamic vinegar

1/4 cup extra-virgin olive oil

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