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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. raspberry vinegar
- 1 tsp honey
- 1/2 tsp chopped garlic
- 1/4 tsp Dijon-style mustard
- 1/8 tsp salt
- 1/8 tsp freshly-grnd black pepper Nonstick cooking spray as needed
- 1 lb turkey tenderloins butterflied
- 1 Tbsp. Chinese five-spice pwdr plus
- 2 tsp Chinese five-spice pwdr
- 8 c. spinach leaves
- 1 c. fresh raspberries
- 1 can water chestnuts - (8 ounce) liquid removed, and cut into 1/8" slices
- 1/4 c. thinly-sliced green onions
Direcciones
- For Vinaigrette: In small bowl whisk together oil, vinegar, honey, garlic, mustard, salt and pepper. Cover and chill several hrs.
- For Salad: Spray charcoal grill rack with vegetable cooking spray. Prepare grill for direct-heat cooking. Sprinkle both sides of tenderloins with five-spice pwdr. Place tenderloins on grill rack and grill over warm coals 5 min; turn and continue cooking 4 to 5 min or possibly till turkey is no longer pink in center.
- To serve, on each of 4 plates, arrange 2 c. spinach. Slice turkey into thin slices and place over spinach. Top each with 1/4 c. raspberries, 2 Tbsp. water chestnuts, 1 Tbsp. green onion and 1 Tbsp. vinaigrette.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 292 | |
| Calories from Fat 71 | 24% |
| Total Fat 8.1g | 10% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 110mg | 5% |
| Potassium 693mg | 20% |
| Total Carbs 50.54g | 13% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.97g | 2% |
| Protein 5.37g | 9% |
