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• 2 Tablespoons olive oil
• 2 Tablespoons raspberry vinegar
• 1 Teaspoon honey
• 1/2 Teaspoon minced garlic
• 1/4 Teaspoon Dijon-style mustard
• 1/8 Teaspoon each salt and black pepper
In small bowl whisk together oil, vinegar, honey, garlic, mustard, salt and pepper.

Cover vinaigrette and refrigerate several hours.

• Vegetable cooking spray
• 1 Pound Turkey Tenderloins, butterflied
• 1 Tablespoon + 2 teaspoons Chinese five-spice powder
• 8 Cups spinach leaves, cleaned and drained
• 1 Cup fresh raspberries, washed and drained
• 1/4 Cup green onion, thinly sliced
• 1 Can (8 ounces) water chestnuts, drained and cut into 1/8-inch slices

1) Spray charcoal grill rack with vegetable cooking spray. Prepare grill for direct heat cooking.

2) Sprinkle both sides of turkey tenderloins with Chinese 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.

3) 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.

4) 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.

Nutrition Facts
Calories 279; Total Fat 9g; Cholesterol 70mg; Sodium 231mg; Total Carbohydrate 19g; Protein 32g

Recipe by The National Turkey Federation www.eatturkey.com


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