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Roasted Turkey Salad with Raspberry Vinaigrette

INGREDIENTS:6 ½ pounds boneless turkey breast, skinless
1 cup fresh basil, chopped
1 cup raspberry vinegar
1 cup cranberry juice
3 cups extra virgin olive oil
to taste, salt and freshly ground black pepper
½ tsp. crushed red pepper flakes
3 ½ pounds organic greens, washed, drained and chilled
5 lare mangos, peeled and cut into wedges
20 Roma tomatoes, cut into wedges
5 red bell peppers, seeded and juliennedDIRECTIONS:Cut turkey breast into 1-inch x ½-inch strips. Roast in 375¦F oven for 5 to 8 mnutes, or until cooked throughout. Cool completely. Sprinkle with fresh basil. Portion into 5-ounce servings. Wrap, chill and hold for service.

For raspberry vinaigrette:
Combine raspberry vinegar and cranberry juice. Slowly whip in oil for form an emulsion. Season with salt, black pepper and crushed red pepper.

For each salad:
plate and portion as follows: Place 2 ounces organic greens in chilled salad bowl, place 5 ounces of turkey strips around greens in star formation. Place mango wedges between turkey. Arrange Roma tomato wedges and red bell pepper strips around salad. Serve with 1-2 ounces raspberry vinaigrette.SERVINGS:20 servingsFrom:From: Executive chef/owner Aaron Patterson, Cafe Pasta, Greensboro, North CarolinaPHOTO CREDIT:Photo Credit: NATIONAL TURKEY FEDERATION