Caribbean Turkey Salad with Orange Vinaigrette

1 lb Honey Roasted Breast of Turkey

8 cups torn mixed greens

4 green onions, finely chopped

1 red bell pepper, cut into rings

1 cup fresh cubed pineapple or

One 8 oz can pineapple chucks, drained

1/2 cup dried banana chips (optional)

Dressing:

1/2 cup orange juice

1/4 cup Oil

1 tbs red wine vinegar

1/4 tsp cumin

1/4 tsp garlic powder

1/4 tsp black pepper

Cut turkey into thin strips; set aside. Divide and arrange remaining salad ingredients on four plates. Combine dressing ingredients and pour into skillet. Heat dressing in skillet on medium until boiling. Add turkey. Heat and stir turkey and dressing about 5 minutes. Spoon hot dressing and turkey evenly over salads just before serving. Sprinkle with banana chips, if desired.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana