|Vegetable oil||1 Tablespoon|
|Caulifloweret||3 Cup (48 tbs)|
|Green onions||9 Medium, sliced diagonally (3/4 Cup)|
|Red bell pepper||1 Large, cut into strips|
|Uncooked turkey breast slices||1 1⁄2 Pound, cut into 1/2-inch pieces|
|Leaf lettuce||6 Cup (96 tbs) (Bite Sized)|
|Pineapple chunks||40 Ounce (Pineapple Chunks In Juice, Drained And 6 Tablespoons Juice Reserved)|
|White wine vinegar/White vinegar||3 Tablespoon|
|Ground pepper||1⁄2 Teaspoon|
1. Heat wok or 12-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add oil; rotate wok to coat side. Add cauliflowerets; stir-fry about 3 minutes or until crisp-tender. Add onions and bell pepper; stir-fry 1 minute. Remove vegetable mixture from wok.
2. Add turkey to wok; stir-fry about 4 minutes or until no longer pink in center. Remove turkey from wok.
3. Toss lettuce, pineapple chunks, vegetable mixture and turkey in large salad bowl. Shake reserved pineapple juice, the vinegar and pepper in tightly covered container. Pour over turkey mixture; toss to coat.