Instructions: Whisk together red wine, soy sauce, olive oil, shallot and oregano. Wash turkey tenderloins, pat dry and place in shallow glass dish to marinate. Add wine mixture and turn to coat each tenderloin. Cover and refrigerate 2 to 4 hours, turning turkey several times.

When ready to cook, spray grill or broiler pan with non-stick cooking spray.

Preheat grill or broiler to medium.

Remove turkey from marinade, pat dry and brush lightly with olive oil. Cook 5 inches from heat for 8 to 10 minutes on each side, or until lightly browned and no longer pink inside.

While turkey is cooking, toss together tomatoes, walnuts, feta cheese, celery, olives and lettuce in a large bowl. Divide among 4 dinner plates or large individual salad bowls.

When tenderloins are fully cooked, remove to cutting board and slice, crosswise, into 1/2 inch diagonal pieces. Arrange equal portions of turkey in the center of each salad, and serve with ranch dressing.

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