Turkey-Broccoli Salad with Grapes

1/3 cup white balsamic vinegar
2 T olive oil
2 tsp sugar or sugar substitute equivalent to 2 tsp sugar
1/8 tsp salt
1 12-ounce package shredded broccoli slaw mix
1 pound cooked turkey breast, shredded (or chicken)
1-1/2 cups seedless red grapes, halved
1 cup coarsely shredded carrot
1/4 cup sliced or slivered almonds, toasted or sunflower kernels
1/8 tsp coarsely ground black pepper

1. For vinagrette: In a screw-top jar, combine vinegar, oil, sugar and salt. Cover and shake well.

2. In a very large bowl, combine broccoli slaw mix, turkey, grapes and carrot. Add dressing; toss to coat. Serve immediately or cover and chill for up to 24 hours. Sprinkle with almonds and pepper just before serving.