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 salt 
1/8 teaspoon black pepper 

Salad 
Nonstick cooking spray 
1 pound turkey tenderloins, butterflied 
1 tablespoon plus 2 teaspoons Chinese five-spice powder 
8 cups spinach leaves 
1 cup fresh raspberries 
1 can (8 ounces) water chestnuts, drained and cut into 1/8-inch 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

Food exchange 1/2 Fruit 2 Vegetable 3 Meat
(2 cups spinach, 4 turkey slices, 1/4 cup raspberries, 2 tablespoons water chestnuts, 1 tablespoon green onion and 1 tablespoon vinaigrette) 
Calories 279 Calories from Fat 34 % Total Fat 9 g Saturated Fat 2 g 
Cholesterol 70 mg Carbohydrate 19 g Fiber 7 g Protein 32 g Sodium 231 mg

Courtesy Diabetic Cooking

Serves 4