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
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