Eating for Life

Leftovers get a lighter touch with Smoked Turkey and Cranberry Cabbage Salad

Smoked Turkey and Cranberry Cabbage Salad Cooking tip: Serving tips:

Smoked Turkey and Cranberry Cabbage Salad

Makes 4 to 6 servings (total yield 6 cups)

1 Granny Smith apple, cored and cut into thin matchlike strips, about 1/4 inch by 2 inches

1 Bosc pear, cored and cut into thin matchlike strips, about 1/4 inch by 2 inches

1 tablespoon fresh lemon juice

2 1/2 cups coleslaw mix or finely shredded cabbage

1 cup smoked turkey (cut into 3/4-inch cubes)

1/2 cup sweetened, dried cranberries

3 tablespoons white balsamic vinegar

3 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon olive oil

Salt and pepper, to taste

1/4 cup chopped walnuts, toasted

Place apples and pears in a large salad bowl. Drizzle with lemon juice, and toss to coat well. Add coleslaw mix, smoked turkey and cranberries, and toss to combine.

In a small bowl, whisk together balsamic vinegar, white wine vinegar, Dijon mustard, honey and olive oil. Season lightly with salt and pepper.

Pour vinegar mixture over cabbage mixture, and toss to combine. Top with walnuts just before serving.

Per serving, based on 4: 188 calories (38 percent from fat), 8 grams total fat (1 gram saturated), 15 milligrams cholesterol, 20 grams carbohydrates, 9 grams protein, 68 milligrams sodium, 3 grams dietary fiber.

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