A beautifully presented main dish or appetizer of grilled turkey on a bed of lettuce, topped with a delightful raspberry vinaigrette dressing.
- Cook Time
- Prep Time
- 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)
1. In small bowl whisk together oil, vinegar, honey, garlic, mustard, salt and pepper. Cover vinaigrette and refrigerate several hours.
1. Spray grill rack with vegetable cooking spray. Prepare grill for direct heat cooking.
2. Sprinkle both sides of turkey tenderloins with Chinese five-spice powder.
3. 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.
4. 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