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Recipes

Thanksgiving Salad
The flavors of Thanksgiving are good any time of the year when combined in this superb salad. It's a healthy, low-fat way to use leftover turkey, plus plenty of beta carotene from the sweet potatoes The low-fat dressing, with both cranberry and orange juice, contributes an impressive amount of vitamin C.
  • 1-1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 2 navel oranges
  • 3 cups sliced Romaine lettuce (tough inner ribs discarded, leaves cut crosswise into 1-inch-wide strips)
  • 6 ounces roast turkey breast, torn into 1-inch pieces
  • 1/2 cup thinly sliced scallions
  • 3 tablespoons frozen cranberry juice concentrate, thawed
  • 3 tablespoons frozen orange juice concentrate, thawed
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon pepper
  • 2 tablespoons coarsely chopped pecans, toasted (about 1/2 ounce)
  • 2 tablespoons dried cranberries or dark raisins

1. Place sweet potatoes in a medium saucepan and add cold water to cover by 1 inch. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until sweet potato is fork-tender, 10 to 12 minutes. Drain in a colander and cool briefly under gently running cold water.

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

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

4. In small bowl or cup, whisk together cranberry juice concentrate, orange juice concentrate, vinegar, oil and pepper. Pour over salad and sprinkle salad with pecans and dried cranberries.


Nutritional Information
Per serving: 393 calories, 6.9g total fat, 0.9g saturated fat, 4.3g monounsaturated fat, 1.2g polyunsaturated fat, 8.2g dietary fiber, 18g protein, 67g carbohydrate, 35mg cholesterol, 52mg sodium.
Good source of: beta-carotene, fiber, potassium, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
35