© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp olive oil
2 tbsp raspberry vinegar
1 tsp honey
1/2 tsp minced garlic
1/4 tsp Dijon-style mustard
1/8 tsp each salt and black pepper
Vegetable cooking spray
1 lb TURKEY TENDERLOINS, butterflied
1 tbsp + 2 tsp Chinese five-spice powder
8 c spinach leaves, cleaned and drained
1 c fresh raspberries, washed and drained
1/4 c green onion, thinly sliced
1 Can (8 oz) water chestnuts, drained and cut into 1/8-inch slices
VINAIGRETTE
In small bowl whisk together oil, vinegar, honey, garlic, mustard, salt and pepper. Cover vinaigrette and refrigerate several hours.
SALAD
Spray grill rack with vegetable cooking spray. Prepare grill for direct heat cooking.
Sprinkle both sides of turkey tenderloins with Chinese 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. The internal temperature should register 165 degrees F.
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.
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.
Total Calories 279
Total Fat 9 g
% Daily Total Fat 29
Cholesterol 70 g
Sodium 231 mg
Total Carbohydrates 19 g
Protein 32 g