1 1/2 lb. sweet potatoes, peeled and cut into 1-inch chunks
2 navel oranges
3 C. shredded Romaine lettuce
6 oz. roasted turkey breast, torn into 1-inch pieces (about 1 C.)
1/2 C. thinly sliced scallions
1/3 C. frozen cranberry juice concentrate, thawed
1 T. balsamic vinegar
1 T. olive oil
1/2 tsp. salt
1/2 tsp. pepper
2 T. coarsely chopped pecans, toasted
2 T. dried cranberries or raisins

In a vegetable steamer, cook the sweet potatoes until tender, about 8 minutes. Meanwhile, remove the peel and white pith from the oranges. Cut each orange in half lengthwise, place the halves flat on a cutting board, and cut crosswise into 1/4-inch-thick slices. Spread the lettuce on a platter. Top with the sweet potatoes, turkey, and orange slices. Sprinkle with the scallions. In a screw-top jar, combine the cranberry juice concentrate, vinegar, oil, salt and pepper, and shake to combine. Pour the vinaigrette over the salad and sprinkle with the pecans and dried cranberries.

Makes 4 servings.
Calories: 396
Fat: 6.9g
Fiber: 6g