Day After Thanksgiving Salad by Porter Health System

By: Porter Regional Hospital Last Updated: November 25, 2009

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):
Calories 150
Fat 3g
Saturated fat 0
Cholesterol 10 mg
Sodium 36 mg
Carbohydrate 26 g
Fiber 4g
Protein 6g