Ingredients

2 tablespoons raspberry vinegar
2 tablespoons olive oil
1 teaspoon honey
1/2 teaspoon garlic, minced
1/4 teaspoon Dijon-style mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 pound turkey tenderloins, butterflied
1 tablespoon plus 2 teaspoons Chinese five-spice powder
8 cups spinach leaves, washed and dried
1 cup fresh raspberries, washed and drained
1/4 cup thinly sliced green onion
1 (8-ounce) can water chestnuts, drained and cut into 1/8-inch-thick slices

Directions

1. Prepare outdoor grill, placing grill rack 5 inches from heat source. In a small bowl, whisk together oil, vinegar, honey, garlic, mustard, salt and pepper. Cover and refrigerate until ready to use.
2. Sprinkle both sides of turkey tenderloins with five-spice powder. Place tenderloins on grill rack, grill about 5 minutes; turn and continue cooking 4 to 5 minutes or until turkey is no longer pink in center.
3. 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, 1 tablespoon green onions, 2 tablespoons water chestnuts, and 1 tablespoon vinaigrette.

To make your own Chinese five-spice powder, 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.

To make your own Chinese five-spice powder, 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.

Grilled Turkey Salad with Raspberry Vinaigrette
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