Charbroiled Turkey Salad with Raspberry Vinaigrette

Culinary Setting
Meal Type
Boneless Breast


20 4 oz each TURKEY STEAKS, thawed

2-3/4 c olive oil or vegetable oil

1/3 c raspberry vinegar

1/3 c raspberry puree, from fresh or frozen raspberries

1/4 c shallots, minced

To Taste salt and pepper

10 qt curly endive, red leaf lettuce, baby spinach, washed, dried and torn

10 c cucumber, peeled, seeded and very thinly sliced

5 c fresh raspberries, washed and well drained


Charbroil turkey steaks 3 to 3-1/2 minutes per side 3 to 4 inches from flame to an internal temperature of 160 degrees F. Chill.

For salad dressing: Blend oil, raspberry vinegar, raspberry puree, shallots, salt and pepper thoroughly.

Toss greens, cucumber, and 2-1/2 cups of dressing together. Place 2-1/2 cups of lettuce mixture on each chilled serving plate.

Place turkey steak on top. Drizzle 1 tablespoon of dressing over turkey and garnish each plate with 1/4 cup fresh raspberries.

Nutrition Facts

Total Calories 430

Calories from Fat 280

Total Fat 32 g

% Daily Total Fat 49

Saturated Fat 32 g

% Daily Saturated Fat 49

Cholesterol 75 g

% Daily Cholesterol 25

Sodium 230 mg

% Daily Sodium 10

Total Carbohydrates 7 g

% Daily Total Carbohydrates 2

Dietary Fiber 3 g

% Daily Dietary Fiber 12

Sugars 1 g

Protein 28 g

% Daily Protein 20

% Daily Vitamin C 20

% Daily Calcium 4

% Daily Iron 10