A beautifully presented main dish or appetizer of grilled turkey on a bed of lettuce, topped with a delightful raspberry vinaigrette dressing.
Grilled Turkey Salad with Raspberry Vinaigrette
Servings
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons raspberry vinegar
- 1 teaspoon honey
- 1/2 teaspoon minced garlic
- 1/4 teaspoon Dijon-style mustard
- 1/8 teaspoon each salt and black pepper
- Vegetable cooking spray
- 1 pound TURKEY TENDERLOINS butterflied
- 1 tablespoon + 2 teaspoons Chinese five-spice powder
- 8 cups spinach leaves cleaned and drained
- 1 cup fresh raspberries washed and drained
- 1/4 cup green onion thinly sliced
- 1 can water chestnuts drained and cut into 1/8-inch slices (8 ounces)
Instructions
- Vinaigrette:
- In small bowl whisk together oil, vinegar, honey, garlic, mustard, salt and pepper. Cover vinaigrette and refrigerate several hours.
- Turkey Salad:
- Spray grill rack with vegetable cooking spray. Prepare grill for direct heat cooking.
- Sprinkle both sides of turkey tenderloins with Chinese five-spice powder.
- Place tenderloins on grill rack and grill over hot coals 5 minutes; turn and continue cooking 4 to 5 minutes or until turkey is no longer pink in center. The internal temperature should register 165 degrees F.
- To serve, arrange 2 cups spinach on each of 4 plates. Slice turkey into thin slices and place over spinach. Top each with 1/4 cup raspberries, 1 tablespoon green onions, 2 tablespoons water chestnuts and 1 tablespoon vinaigrette.
- Note: To make your own Chinese Five Spice, blend 1 teaspoon each of the following: ground Szechwan (or black) pepper, ground star anise (or anise), ground cinnamon and ground fennel seeds and 1/4 teaspoon ground cloves.
- Source: National Turkey Federation
Where in the world can I find kosher raspberry vinigarette? I’ve looked online but seen nothing (including kosher.com)
Thanks!