 Grilled Turkey Salad with Raspberry Vinaigrette
Makes 4 servings
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Image © National Turkey Federation
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Grilled Turkey Salad with Raspberry Vinaigrette
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Ingredients
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Vinaigrette
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2
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tablespoons olive oil
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2
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tablespoons raspberry vinegar
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1
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teaspoon honey
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1/2
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teaspoon minced garlic
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1/4
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teaspoon Dijon-style mustard
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1/8
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teaspoon salt
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1/8
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teaspoon black pepper
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Salad
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Nonstick cooking spray
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1
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pound turkey tenderloins, butterflied
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1
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tablespoon plus 2 teaspoons Chinese five-spice powder
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8
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cups spinach leaves, cleaned and drained
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1
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cup fresh raspberries, cleaned and drained
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1
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can (8 ounces) water chestnuts, drained and cut into 1/8-inch slices
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1/4
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cup thinly sliced green onions
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1. For vinaigrette: In small bowl whisk together oil, vinegar, honey, garlic, mustard, salt and pepper. Cover and refrigerate several hours.
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2. For salad: Spray grill rack with vegetable cooking spray. Prepare grill for direct-heat cooking.
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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.
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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.
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© National Turkey Federation
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Nutrients per Serving
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(1/4 of total recipe)
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Calories
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238
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Calories from Fat
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30 %
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Total Fat
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8 g
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Saturated Fat
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1 g
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Cholesterol
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75 mg
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Carbohydrate
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11 g
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Fiber
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9 g
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Protein
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30 g
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Sodium
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209 mg
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Dietary exchanges
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1/2 Fruit
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1 Vegetable
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3 Meat
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Printed
from fbnr.com
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