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Receta Grilled Turkey Salad With Raspberry Vinaigrette
by Global Cookbook

Grilled Turkey Salad With Raspberry Vinaigrette
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  Raciónes: 4

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

  1. For Vinaigrette: In small bowl whisk together oil, vinegar, honey, garlic, mustard, salt and pepper. Cover and chill several hrs.
  2. 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.
  3. 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.
  4. This recipe yields 4 servings.