=== VINAIGRETTE ===
2 Tbs olive oil
2 Tbs raspberry vinegar
1 tsp honey
1/2 tsp minced garlic
1/4 tsp Dijon-style mustard
1/8 tsp salt
1/8 tsp freshly-ground black pepper
=== SALAD ===
Nonstick cooking spray, as needed
1 lb turkey tenderloins, butterflied
1 Tbs Chinese five-spice powder, plus
2 tsp Chinese five-spice powder
8 cups spinach leaves
1 cup fresh raspberries
1 can water chestnuts - (8 oz), drained, and
cut into 1/8" slices
1/4 cup thinly-sliced green onions


For Vinaigrette: In small bowl whisk together oil, vinegar, honey, garlic, mustard, salt and pepper. Cover and refrigerate several hours.
For Salad: Spray charcoal grill rack with vegetable cooking spray. Prepare grill for direct-heat cooking. Sprinkle both sides of tenderloins with 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.
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, 2 tablespoons water chestnuts, 1 tablespoon green onion and 1 tablespoon vinaigrette. This recipe yields 4 servings.
Exchanges Per Serving: 3 Meat, 1/2 Fruit, 2 Vegetable.
Nutrition Facts: Calories 279; Calories from Fat 34%; Total Fat 9g; Saturated Fat 2g; Protein 32g; Carbohydrates 19g; Cholesterol 70mg; Sodium 231mg; Dietary Fiber 7g.