Recipe - Leftover Thanskgiving Salad

3 tablespoon Butter or regular margarine
1 tablespoon Chopped fresh herbs (such as
chives; dill, and parsley)
4 Bays english muffins; split,
toasted
One half pound Smoked turkey; cut in strips
1 Orange; peeled and sectioned
1 cup Jicama strips
One half cup Frozen peas; thawed
One fourth cup Toasted pecan halves
Mixed salad greens; such as
a mesclun blend
Cranberry vinaigrette;
(recipe follows)
One half cup Bottled raspberry dressing;
(or red wine fatfree
dressing)
1 tablespoon Dried cranberries or
cherries; chopped
2 teaspoon Scallions; chopped
One fourth teaspoon Grated orange rind.

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 Herbbuttered Muffins. Serves 4.

CRANBERRY VINAIGRETTE Combine One half cup bottled raspberry or red wine
fatfree dressing, one rounded tablespoon chopped dried cranberries or
cherries, two teaspoons chopped green onion and tops (scallions), and 1/4
teaspoon grated orange rind. Makes One half cup.

Notes: Leftover turkey breast and cranberries make the base of this fresh,
light wholemeal 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 MCRecipe Digest by SuzyWert@aol.com on Feb 13, 1998