Leftover thanskgiving salad

1 Servings

Ingredients

QuantityIngredient
3tablespoonsButter or regular margarine
1tablespoonChopped fresh herbs (such as chives; dill, and parsley)
4Bays english muffins; split, toasted
½poundsSmoked turkey; cut in strips
1Orange; peeled and sectioned
1cupJicama strips
½cupFrozen peas; thawed
¼cupToasted pecan halves
Mixed salad greens; such as a mesclun blend
Cranberry vinaigrette; (recipe follows)
½cupBottled raspberry dressing; (or red wine fat-free dressing)
1tablespoonDried cranberries or cherries; chopped
2teaspoonsScallions; chopped
¼teaspoonGrated orange rind.

Directions

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