Grilled Turkey Salad

Heat oven to 350°F. In a small bowl, toss pecans with olive oil, lemon pepper and cinnamon. Place on baking sheet and bake at 350°F for 10 minutes, stirring occasionally. Remove from oven to a small bowl and set aside.

In a small bowl, whisk together vinegar, salt, pepper, cinnamon, mustard and olive oil. Set aside.

Place turkey in a resealable plastic bag. Add half of the dressing, seal and refrigerate for 1 hour. Reserve remaining dressing for greens.

Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Remove turkey from bag (discard dressing and bag). Grill 2 minutes; turn and grill another 2 minutes or until cooked through. Let cool 3 minutes, then slice.

Place greens and cucumber in a large serving bowl; toss with reserved dressing. Place pecans on top of salad and serve with sliced turkey. Garnish with raspberries.