Try this Leftover Thanksgiving Salad recipe, or contribute your own.Suggest a better description
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 Herb-buttered Muffins. Serves 4. CRANBERRY VINAIGRETTE Combine 1/2 cup bottled raspberry or red wine fat-free 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 1/2 cup. Notes: Leftover turkey breast and cranberries make the base of this fresh, light whole-meal salad. Paired with toasted English muffin halves spread with butter and fresh herbs, its a great way to get back on track after a day of dietary indulgence. S: 4 Bays English Muffins www.bays.com Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 13, 1998
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 305 (100%)|
|Amt Per Serving||% DV|
|Total Fat 34.6g||46 %|
|Saturated Fat 21.9g||109 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 91.6mg||28 %|
|Sodium 4.7mg||0 %|
|Potassium 10.2mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.4g||1 %|
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Calories per serving: 305
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