Instructions: 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.

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