Recipe provided by Executive Chef Aaron Patterson, Greensboro, NC.
Cut turkey breast into 1-inch by 1/2-inch strips and place in a well-oiled pan. Roast in a 375 degree F. oven for 5 - 8 minutes.
Cool and sprinkle with fresh basil.
Portion into 5-ounce servings. Wrap, chill and hold for service.
Combine raspberry vinegar and cranberry juice. Slowly whip in oil to form an emulsion.
Season with salt, black pepper and crushed red pepper.
For each salad, place 3 ounces organic greens on chilled salad plate.
In a star formation, top greens with mango wedges, Roma tomato wedges and red bell pepper strips.
Complete star formation by topping with chilled, portioned turkey strips.
Sprinkle cayenne pepper around rim of plate.
Serve with 1 ounce to 2 ounces Raspberry Vinaigrette.