Grilled Turkey Salad with Raspberry Vinaigrette

Vinaigrette:

• 2 tablespoons olive oil
• 2 tablespoons raspberry vinegar
• 1 teaspoon honey
• 1/2 teaspoon minced garlic
• 1/4 teaspoon Dijon-style mustard
• 1/8 teaspoon each salt and black pepper

Salad:

• Vegetable cooking spray
• 1 pound TURKEY TENDERLOINS, butterflied
• 1 tablespoon + 2 teaspoons Chinese five-spice powder
• 8 cups spinach leaves, cleaned and drained
• 1 cup fresh raspberries, washed and drained
• 1/4 cup green onion, thinly sliced
• 1 can water chestnuts, drained and cut into 1/8-inch slices (8 ounces)

1. Spray grill rack with vegetable cooking spray. Prepare grill for direct heat cooking.
2. Sprinkle both sides of turkey tenderloins with Chinese 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. The internal temperature should register 165 degrees F.
3. 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, 1 tablespoon green onions, 2 tablespoons water chestnuts and 1 tablespoon vinaigrette.
4. Note: To make your own Chinese Five Spice, blend 1 teaspoon each of the following: ground Szechwan (or black) pepper, ground star anise (or anise), ground cinnamon and ground fennel seeds and 1/4 teaspoon ground cloves.