Grilled Turkey Salad With Raspberry Vinaigrette

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 salt
1/8 teaspoon freshly-ground black pepper
=== SALAD ===
Nonstick cooking spray as needed
1 pound turkey tenderloins butterflied
1 tablespoon Chinese five-spice powder plus
2 teaspoons Chinese five-spice powder
8 cups spinach leaves
1 cup fresh raspberries
1 can water chestnuts - (8 oz) drained, and
cut into 1/8 slices
1/4 cup thinly-sliced green onions

Method

For Vinaigrette: In small bowl whisk together oil, vinegar, honey, garlic, mustard, salt and pepper. Cover and refrigerate several hours.

For Salad: Spray charcoal grill rack with vegetable cooking spray. Prepare grill for direct-heat cooking. 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.

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. This recipe yields 4 servings.

Exchanges Per Serving: 3 Meat, 1/2 Fruit, 2 Vegetable.

Nutrition Facts: Calories 279; Calories from Fat 34%; Total Fat 9g; Saturated Fat 2g; Protein 32g; Carbohydrates 19g; Cholesterol 70mg; Sodium 231mg; Dietary Fiber 7g.

Yield

4 Servings


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