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Source: America's Favorite Food Associations

Grilled Turkey Salad with Raspberry Vina
A light starter salad.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 0 minutes
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2 Tablespoons raspberry vinegar
2 Tablespoons olive oil
1 teaspoon honey
1/2 teaspoon garlic, minced
1/4 teaspoon Dijon mustard
1/8 teaspoon salt and pepper
Vegetable cooking spray
1 pound turkey tenderloins, butterflied
1 Tablespoon + 2 teaspoons Chinese five spice powder
8 cups spinach leaves
1 cup fresh raspberries
1/4 cup green onion, thinly sliced
1 can (8 ounces) water chestnuts, drained into 1/8 inch slices
enoki mushrooms, (optional)

Dressing: In small bowl whisk together oil, vinegar, honey, garlic, mustard, salt, and pepper. Cover vinaigrette and refrigerate several hours.
Salad: Spray charcoal grill rack with vegetable cooking spray. Prepare grill for direct heat cooking.
Sprinkle both sides of turkey tenderloins with Chinese five-spice. 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.
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.

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