Thanksgiving Salad

All the flavors of Thanksgiving are combined in this superb salad, which not only provides a lowfat way to use leftover turkey, but also supplies lots of beta carotene. The delicious low-fat dressing uses both cranberry and orange juices for an equally 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 freshly ground black pepper
2 tablespoons coarsely chopped pecans, toasted (about 1/2 ounce)
2 tablespoons dried cranberries or dark raisins

Place the 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 the heat to medium-low and simmer until the 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 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 small bowl or cup, whisk together the cranberry juice concentrate, orange juice concentrate, vinegar, oil and pepper. Pour over the salad and sprinkle the salad with the pecans and the dried cranberries.

 

Nutrition Information (per serving)
calories 393  total fat 7 g (saturated 1 g)  cholesterol 35 mg dietary fiber 8 g  beta carotene 22 mg  vitamin C 126 mg  calcium 103 mg  sodium 52 mg  iron 2.6 mg

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