Description
A recipe for Turkey Salad With Cranberries and Walnuts

Ingredients

• 1 package Honeysuckle White or Shady Brook Farms Breast Cutlets, cut into 1-inch cubes
  
• 2 1/3 cups sweetened dried cranberries
  
• 1 cup chopped green onions
  
• 1/2 cup chopped walnuts, toasted
  
• 1/3 cup low-fat mayonnaise
  
• 3 tablespoons chopped fresh thyme, divided
  
• Salt and pepper
  
• 6 tablespoons olive oil
  
• 3 tablespoons white wine vinegar
  
• 8 ounces mixed baby greens

Preparation
Sauté turkey cubes in lightly oiled skillet over medium heat approximately 5 per side minutes or until turkey is no longer pink in center and reaches internal temperature of 170°F. Cool.

Stir turkey, cranberries, green onions, walnuts, mayonnaise and 2 tablespoons thyme together in medium bowl. Add salt and pepper to taste.

Whisk oil, vinegar and remaining 1 tablespoon thyme in small bowl. Add salt and pepper to taste. Toss vinegar mixture with greens in large bowl.

Place greens on plate and top with turkey-cranberry mixture.

Nutrition
Nutritional Analysis per Serving: 509 calories (56% calories from fat), 40g protein, 19g carbohydrate, 6g fiber, 32g fat, 4g saturated fat, 89mg cholesterol, 266mg sodium

Serves
Makes 4 servings.

Variations
no information available