Go Back
Grilled Turkey Salad with Raspberry Vinaigrette

Grilled Turkey Salad with Raspberry Vinaigrette

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Print Recipe Pin Recipe

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