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Turkey Tossed Salad

I played around with my best friend's recipe for chicken salad until I had one that was perfect for Thanksgiving leftovers. This salad is light and refreshing...the perfect antidote for heavy holiday eating. Plus, it's easy to prepare. —Kristy Dills, Flintsonte, Georgia

12 ServingsPrep/Total Time: 25 min.

Ingredients

1 snack-size cup (4 ounces) mandarin oranges
1 package (10 ounces) ready-to-serve salad greens
4 cups shredded cooked turkey
1 cup (4 ounces) crumbled blue cheese
1/2 cup sliced almonds
1/2 cup dried cranberries
1/4 cup chopped celery
1/4 cup chopped red onion
1/4 cup orange juice
2 tablespoons sugar
2 tablespoons olive oil
2 tablespoons cider vinegar
Dash salt and pepper

Directions

Drain oranges, reserving syrup. In a large bowl, combine the oranges,
salad greens, turkey, blue cheese, almonds, cranberries, celery and
onion.
In a small bowl, whisk remaining ingredients and reserved syrup. Pour
over salad and toss to coat. Serve immediately.
Yield: 12 servings.

Nutrition Facts: 1-1/2 cups equals 199 calories,

2 of 2

Turkey Tossed Salad (continued)

Nutrition Facts: 10 g fat (3 g saturated fat), 44 mg cholesterol, 211 mg sodium, 11 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1 vegetable.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.