Yield: 4 Establishment: Restaurant, Catering Operation, Business and Industry Account   Ethnicity: New American   Meal Type: Salad   Preparation Method: Combine   Product Type: Cooked Turkey

Raspberry Vinaigrette

1 Cup cranberry juice

2 Teaspoons sugar

1 Teaspoon cornstarch

1/4 Cup raspberry vinegar

1 Cup frozen raspberries in syrup

Heat cranberry juice to a boil, stir in sugar and cornstarch and cook to thicken. Cool. Add raspberry vinegar and frozen raspberries. Cover and hold for service.

General Prep

1/2 Cup hazelnuts

4 Cups spinach leaves, cleaned, dried, and stemmed

In a preheated 375 degree F oven, toast hazelnuts for about 10 minutes. Allow to cool. Coarsely chop. Cover and reserve for service. Prepare spinach by tearing into bite sized pieces. Cover and refrigerate for service.

Parmesan Shells

Vegetable oil spray

1-1/3 Cups Parmesan cheese, coarsely grated

1 Cup Parmesan cheese, finely grated

Prepare Parmesan shell by spraying an 8-inch nonstick saute pan with vegetable oil spray. Heat pan over medium heat. For each shell, add 1/3 cup coarsely grated Parmesan to the bottom of the saute pan, distributing the cheese evenly across the pan. Allow the cheese to bubble for about 30 seconds before adding an additional 1/4 cup of finely grated Parmesan. When the cheese starts to turn golden brown, remove from the pan and place over a mold or a small stainless steel bowl. Allow to cool.

Service

1 Pound COOKED TURKEY BREAST or PULLED TURKEY, cut into 1/2 inch cubes

Toss spinach, turkey and hazelnuts in a bowl. Divide salad among the cooled Parmesan shells. Serve the dressing on the side. Serve immediately.

This colorful salad was developed by Executive Chef Glenn Feeny of the Wood Company in Wilmington, DE. The salad was the award winning salad recipe in the NTF "Turkey with a Twist" Recipe Competition.

Chef: Glenn Feeny Chef Glenn Feeny is a graduate of the University of Delaware and the Philadelphia Restaurant School. He has worked in a number of distinguishing establishments including Mirage, Guinta's Grand Gourmet and Vincentes. Prior to joining the Wood Company, Chef Glenn was proprietor of Innovations, a special event catering company. The Wood Company provides food service management to a number of businesses and industry accounts, including the City View Cafe at the First National Bank. Restaurant: Wood Company Location: Delaware

Nutrition Facts Calories 631   % Daily Value* Total Fat 28g 40% Cholesterol 140mg Sodium 1282mg Total Carbohydrate 34g Protein 61g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4