Recipe: Roast Turkey Salad with Cranberry Vinaigrette

ROAST TURKEY SALAD WITH CRANBERRY VINAIGRETTE

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 green onions (or 1/4 cup diced red onion)
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*
2 tablespoons dried cranberries or raisins

In vegetable steamer, cook sweet potatoes until tender, about 8 minutes.

Meanwhile, remove peel and white pith from oranges. Cut each orange in half lengthwise, place halves flat on cutting board, and cut crosswise into 1/4-inch-thick slices.

Spread lettuce on a platter. Top with sweet potatoes, turkey and orange slices. Sprinkle with onion.

In screw-top jar, combine cranberry juice concentrate, vinegar, oil, salt and pepper, and shake to combine. Pour vinaigrette over salad and sprinkle with pecans and dried cranberries.

*TO TOAST PECANS:
Place nuts in a single layer on a baking sheet. Place in 350-degree oven for 4-5 minutes or until lightly toasted. Watch carefully because nuts burn easily.

Servings: 4
Source: The Wellness Kitchen by J. Swartzberg, S. Margen, and Staff of Wellness Kitchen