This recipe is brought to you by Porter Health System's Health eCooking.
Here's a healthy way to use your Thanksgiving leftovers and enjoy a light and easy meal the day after Thanksgiving.
This recipe is Diabetes Friendly and Heart Healthy
Yield: 10 Servings
- 1 cup of roasted turkey breast, cut into one-inch chunks
- 1 1/2 pounds sweet potatoes, cut into one-inch chunks (if you don't have leftover potatoes, boil for 12 minutes until fork-tender)
- 2 navel oranges, peel, remove white pieces and cut lengthwise into 1/4 inch slices
- 3 cups chopped Romaine lettuce
- 1/2 cup thinly sliced scallions
- 3 Tbsp frozen cranberry juice concentrate, thawed
- 3 Tbsp frozen orange juice concentrate, thawed
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1/2 tsp ground black pepper
- 2 Tbsp chopped, toasted pecans
- 2 Tbsp dried cranberries or raisins
Spread the lettuce on a platter. Top with turkey, sweet potatoes and orange slices. Sprinkle with the scallions. In a small bowl whisk together the juices, vinegar, oil and pepper. Pour over the salad and top with pecans and dried fruit.
Nutrition facts (per serving):
Saturated fat 0
Cholesterol 10 mg
Sodium 36 mg
Carbohydrate 26 g