1 1/2 c. cooked turkey, small pieces
1/4 c. olive oil
1/4 c. cider vinegar
1/4 c. honey
4 c. torn Romaine, Boston or leaf lettuce
1 c. toasted almonds
1 c. golden raisins
1/2 to 1 c. red flame grapes

In a 10 inch skillet combine oil, vinegar and honey. Add turkey strips. Cook over medium heat, stirring occasionally until turkey is no longer pink. Meanwhile, in a salad bowl, toss remaining ingredients. Add the turkey and dressing ingredients. Toss to coat. Serves 4 to 6.