Roast Turkey Salad with Raspberry Vinaigrette
A classic salad is updated with a tangy raspberry vinaigrette. The turkey is cut in strips instead if cubes for an attractive presentation. Mango wedges add a sweet touch.
6 1⁄2 lb. skinless, boneless turkey breast
1 cup fresh basil, chopped
1 cup raspberry vinegar
1 cup cranberry juice
3 cups extra-virgin olive oil
Salt and freshly ground pepper, to taste
1⁄2 tsp. crushed red pepper flakes
3 1⁄2 lb. greens, washed, drained, and chilled
5 large mangos, peeled and cut into wedges
20 Roma tomatoes, cut into wedges
5 red bell peppers, seeded and julienned
1. Cut turkey breast into1x1⁄2-in. strips. Roast at 375°F for 5-8 min. or until cooked through. Cool
completely and sprinkle with fresh basil. Portion into 5-oz. servings. Wrap, chill, and hold for service.
2. For vinaigrette, combine raspberry vinegar and cranberry juice and slowly whisk in oil to form an emulsion. Season with salt, black pepper, and crushed red pepper.
3. To plate, fan 5 oz. turkey strips, mangos, Roma tomatoes, and red bell pepper strips over 2-oz. portions of greens. Serve with 1-2 oz. raspberry vinaigrette.