Roast Turkey Salad with Cranberry Vinaigrette
Using frozen juice in its concentrated form makes a delicious low-fat vinaigrette for this turkey and sweet potato salad. The dressing also supplies an impressive amount of vitamin C.
1-1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
2 navel oranges
3 cups shredded Romaine lettuce
6 ounces roasted turkey breast, torn into 1-inch pieces (about 1 cup)
1/2 cup thinly sliced scallions
1/3 cup frozen cranberry juice concentrate, thawed
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons coarsely chopped pecans, toasted (about 1/2 ounce)
2 tablespoons dried cranberries or raisins
1 In a vegetable steamer, cook the sweet potatoes until tender, about 8 minutes.
2 Meanwhile, remove the peel and white pith from the oranges. Cut each orange in half lengthwise, place the halves flat on a cutting board, and cut crosswise into 1/4-inch-thick slices.
3 Spread the lettuce on a platter. Top with the sweet potatoes, turkey, and orange slices. Sprinkle with the scallions.
4 In a screw-top jar, combine the cranberry juice concentrate, vinegar, oil, salt, and pepper, and shake to combine. Pour the vinaigrette over the salad and sprinkle with the pecans and dried cranberries. Makes 4 servings
Makes 4 servings.
Per serving: 396 calories, 6.9g total fat (0.9g saturated), 35mg cholesterol, 6g dietary fiber, 68g carbohydrate, 18g protein, 343mg sodium.