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Turn your leftover turkey into a delicious salad with a tangy vinaigrette.

Ingredients

CRANBERRY VINAIGRETTE

• 1 shallot, finely chopped
• 4 tablespoons finely diced dried cranberries
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh parsley
• pinch freshly ground black pepper
• pinch salt

SALAD

• 4 turkey cutlets (about 4 ounces each), grilled or broiled and cut into strips OR about 16 ounces leftover turkey
• 2 large tart apples, cored and diced
• 4 tablespoons chopped walnuts
• 8 cups fresh baby greens, washed

Directions

1. To make Cranberry Vinaigrette: Whisk together all ingredients in small bowl.
2. Combine turkey strips in mixing bowl with apples, walnuts and half of the vinaigrette.
3. Place lettuce in separate salad bowl and toss with remaining vinaigrette. Divide and arrange lettuce among 4 plates. Top with turkey mixture.

Serving

Per serving: 290 calories, 20 g protein, 13 g fat, 26 g carbohydrate, 14 mg cholesterol, 248 mg sodium, 5 g fiber.

Serves 4