tablespoon plus 2 teaspoons Chinese five-spice powder
8
cups spinach leaves, cleaned and drained
1
cup fresh raspberries, cleaned and drained
1
can (8 ounces) water chestnuts, drained and cut into 1/8-inch slices
1/4
cup thinly sliced green onions
1. For vinaigrette: In small bowl whisk together oil, vinegar, honey, garlic, mustard, salt and pepper. Cover and refrigerate several hours.
2. For salad: Spray grill rack with vegetable cooking spray. Prepare grill for direct-heat cooking.
3. Sprinkle both sides of tenderloins with 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 and the internal temperature is 165°F.
4. To serve, on each of 4 plates, arrange 2 cups spinach. Slice turkey into thin slices and place over spinach. Top each with 1/4 cup raspberries, 2 tablespoons water chestnuts, 1 tablespoon green onion and 1 tablespoon vinaigrette.
Click here for printable version
