Grilled Turkey Salad with Raspberry Vinaigrette
A beautifully presented main dish or appetizer of grilled turkey on a bed of lettuce, topped with a delightful raspberry vinaigrette dressing.
- Duration
- Cook Time
- Prep Time
Ingredients
Vinaigrette:
- 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
Turkey Salad:
- 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)
Preparation
Vinaigrette:
1. In small bowl whisk together oil, vinegar, honey, garlic, mustard, salt and pepper. Cover vinaigrette and refrigerate several hours.
Turkey Salad:
1. Spray grill rack with vegetable cooking spray. Prepare grill for direct heat cooking.
2. Sprinkle both sides of turkey tenderloins with Chinese five-spice powder.
3. 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.
4. 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
