Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter or regular margarine |
| 1 tablespoon | Chopped fresh herbs (such as chives; dill, and parsley) |
| 4 \N | Bays english muffins; split, toasted |
| ½ pounds | Smoked turkey; cut in strips |
| 1 \N | Orange; peeled and sectioned |
| 1 cup | Jicama strips |
| ½ cup | Frozen peas; thawed |
| ¼ cup | Toasted pecan halves |
| \N \N | Mixed salad greens; such as a mesclun blend |
| \N \N | Cranberry vinaigrette; (recipe follows) |
| ½ cup | Bottled raspberry dressing; (or red wine fat-free dressing) |
| 1 tablespoon | Dried cranberries or cherries; chopped |
| 2 teaspoons | Scallions; chopped |
| ¼ teaspoon | Grated orange rind. |
Combine butter and herbs; spread on toasted muffins. On individual salad plates, arrange turkey and jicama strips, orange sections, peas, and pecans on salad greens. Spoon about one tablespoon dressing on top. Pass remaining dressing. Serve with Herb-buttered Muffins. Serves 4.
CRANBERRY VINAIGRETTE Combine ½ cup bottled raspberry or red wine fat-free dressing, one rounded tablespoon chopped dried cranberries or cherries, two teaspoons chopped green onion and tops (scallions), and ¼ teaspoon grated orange rind. Makes ½ cup.
Notes: Leftover turkey breast and cranberries make the base of this fresh, light whole-meal salad. Paired with toasted English muffin halves spread with butter and fresh herbs, it's a great way to get back on track after a day of dietary indulgence. S: 4 Bays English Muffins www.bays.com Posted to MC-Recipe Digest by SuzyWert@... on Feb 13, 1998