Grilled Turkey Salad with Raspberry Vinaigrette - South Dakota Poultry Industry Association
Grilled turkey tenderloins with raspberry vinaigrette over spinach, raspberries, and green onions. Perfect for a flavorful American salad.
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Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Colander
- Plate
- Refrigerator
- Plastic wrap
Ingredients
- 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 (8 ounces) water chestnuts, drained and cut into 1/8-inch slices
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