Grilled Turkey Salad with Raspberry Vinaigrette

This light and healthy salad is low in sodium but high in taste. The honey adds a refreshing sweetness to the vinaigrette while the raspberry vinegar, garlic and mustard provide a tangy kick.

Vinaigrette Ingredients

• 2 tablespoons olive oil
• 2 tablespoons raspberry vinegar
• 1 teaspoon honey
• ½ teaspoon minced garlic
• ¼ teaspoon Dijon-style mustard
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Salad Ingredients

• 1 pound turkey tenderloins, butterflied
• 1 tablespoon plus 2 teaspoons Chinese five-spice powder
• 8 cups spinach leaves, cleaned and drained
• 1 cup fresh raspberries, cleaned and drained
• 1 can (8 ounces) water chestnuts, drained and cut into 1/8-inch slices
• ¼ cup thinly sliced green onions
• Nonstick cooking spray

Directions:

1. For vinaigrette: In small bowl whisk together oil, vinegar, honey, garlic, mustard, salt and pepper. Cover and refrigerate several hours.
2. For salad: Spray grill rack with vegetable cooking spray. Prepare grill for direct-heat cooking.
3. 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 and the internal temperature is 165°F.
4. 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. Makes 4 servings.

Nutrition per Serving:

(1/4 of total recipe)

• Calories = 238
• Calories from fat = 30%
• Total fat = 8 g
• Saturated fat = 1 g
• Cholesterol = 75 mg
• Carbohydrate = 11 g
• Fiber = 9 g
• Protein = 30 g
• Sodium = 209 mg

Dietary Exchanges:

• ½ Fruit
• 1 Vegetable
• 3 Meats