1 1\/2 lb. sweet potatoes, peeled and cut into 1-inch chunks
\n2 navel oranges
\n3 C. shredded Romaine lettuce
\n6 oz. roasted turkey breast, torn into 1-inch pieces (about 1 C.)
\n1\/2 C. thinly sliced scallions
\n1\/3 C. frozen cranberry juice concentrate, thawed
\n1 T. balsamic vinegar
\n1 T. olive oil
\n1\/2 tsp. salt
\n1\/2 tsp. pepper
\n2 T. coarsely chopped pecans, toasted
\n2 T. dried cranberries or raisins<\/p>\n
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.<\/p>\n
Makes 4 servings.
\nCalories: 396
\nFat: 6.9g
\nFiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n