Grilled Turkey Salad With Raspberry Vinaigrette

Recipe Ingredients

		Vinaigrette
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Raspberry vinegar
1 teaspoon	5ml	Honey
1/2 teaspoon	2.5ml	Minced garlic
1/4 teaspoon	1.3ml	Dijon-style mustard
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
		Salad
		Nonstick cooking spray - as needed
1 lb	454g / 16oz	Turkey tenderloins - butterflied
1 tablespoon	15ml	Chinese five-spice powder - plus
2 teaspoons	10ml	Chinese five-spice powder
8 cups	320g / 11oz	Spinach leaves
1 cup	237ml	Fresh raspberries
1		Water chestnuts - (8 oz) - drained, and
		Cut into 1/8" slices
1/4 cup	15g / 0.5oz	Thinly-sliced green onions

Recipe Instructions

For Vinaigrette: In small bowl whisk together oil, vinegar, honey, garlic, mustard, salt and pepper. Cover and refrigerate several hours.

For Salad: Spray charcoal grill rack with vegetable cooking spray. Prepare grill for direct-heat cooking. Sprinkle both sides of tenderloins with 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.

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, 2 tablespoons water chestnuts, 1 tablespoon green onion and 1 tablespoon vinaigrette. This recipe yields 4 servings.

Exchanges Per Serving: 3 Meat, 1/2 Fruit, 2 Vegetable.

Nutrition Facts: Calories 279; Calories from Fat 34%; Total Fat 9g; Saturated Fat 2g; Protein 32g; Carbohydrates 19g; Cholesterol 70mg; Sodium 231mg; Dietary Fiber 7g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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