December 04, 2016
Roast Turkey Salad with Cranberry Vinaigrette
Recipe

Roast Turkey Salad with Cranberry Vinaigrette

by Berkeley Wellness  |  

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.

Makes 4 servings

Ingredients

1½ 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 one-inch pieces (about 1 cup)

½ cup thinly sliced scallions

⅓ cup frozen cranberry juice concentrate, thawed

1 tablespoon balsamic vinegar

1 tablespoon vegetable oil, such as olive or canola oil

½ teaspoon salt

½ teaspoon pepper

2 tablespoons coarsely chopped pecans, toasted (about ½ ounce)

2 tablespoons dried cranberries or raisins

Directions

1. In a vegetable steamer, cook the sweet potatoes until tender, about eight 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 ¼-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.

Nutrition per serving: 396 calories, 6.9g total fat (0.9g saturated), 35mg cholesterol, 6g dietary fiber, 68g carbohydrate, 18g protein, 343mg sodium.

Good source of: beta carotene, folate, niacin, potassium, riboflavin, selenium, vitamin B6, vitamin C, vitamin E.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.