This salad works wonders with Thanksgiving leftovers. But it’s terrific all year round. It’s like a turkey dinner in a bowl! With the great flavors of turkey, sweet potatoes, apples, dried cranberries, and my Cranberry Ranch dressing, this salad is sure to become one of your favorites. I like it so much, I make it several times a year. Each very large, main course salad (including dressing) has 351 calories, and 5 grams of fat.
Prep Time: 15 minutes
Bake Time: 35-45 minutes
Ingredients
1 recipe for Cranberry Ranch Dressing (recipe follows below Skinny Facts) or a store-bought light raspberry vinaigrette
3 sweet potatoes, peeled and cut into ½ inch cubes
1 tablespoon olive oil
Salt & pepper, to taste
2 bags spring mix or field greens
3 cups cooked turkey (remove skin), chopped
2 cups (~2 apples) Granny smith or any green apple, cored and cut into chunks
1 cup red onion, chopped
2 ribs of celery, thinly sliced
⅓ cup dried cranberries
Instructions
1. Prepare the Cranberry Ranch Dressing and refrigerate.
2. Preheat oven to 350 degrees. Line a baking sheet with foil and coat with cooking spray.
3. In a medium bowl, toss the cubed sweet potatoes with olive oil and season lightly with salt and pepper.
4. Place the sweet potatoes on the baking sheet and bake for 35-45 minutes or until the potatoes are golden brown and tender when pierced with a fork.
5. Place the greens among 4 plates. Divide and top each salad with turkey, sweet potatoes, apples, onions, celery, and dried cranberries.
6. Drizzle 2 tablespoons of Cranberry Ranch Dressing over each. Add more dressing if desired.
Makes 4 main course salads.
Substitution Tip
If you don’t want to make the cranberry dressing, a store-bought light raspberry dressing will work just fine.
Serving Tip
This is such a substantial main course salad that it’s perfect for dinner.
| SKINNY FACTS: per serving including the cranberry dressing 410 calories, 7.5g fat, 36g protein, 59g carbs, 9g fiber, 205mg sodium, 20g sugar |
Skinny Cranberry Ranch Dressing
Cranberry sauce is pretty sweet alone, but added to ranch dressing, raspberry vinegar, and Dijon mustard, it transforms into a divine, not-too-sweet, fruity ranch. The skinny facts for 2 tablespoons of this refreshing dressing are 47 calories, and only 1.9 grams of fat. A full fat recipe for the same 2 tablespoon comes in at 163 calories and 14 grams of fat.
Prep Time: 5 minutes
Ingredients
⅓ cup Nancy’s Skinny Ranch Dressing
¼ cup prepared whole berry cranberry sauce (canned)
2 tablespoons raspberry vinegar or cider vinegar
1½ teaspoons Dijon mustard
Instructions
1. In a small bowl, whisk together all of ingredients.
2. Pour into an airtight container and store in the fridge.
3. Cranberry Ranch will keep in the fridge for up to 1 week.
Makes ⅔ cup
Prep Tip
You can also use homemade cranberry sauce to prepare this dressing if you have some on hand instead of canned.
Weight Watchers POINTS PLUS 2
| SKINNY FACTS: for 2 tablespoons 47 cal, 2g fat, 5g protein, 7g carbs, 0g fiber, 117mg sodium, 0g sugar |
| FAT FACTS: of regular dressing for 2 tablespoons 163 cal, 14g fat, 1g protein, 8g carbs, 0g fiber, 300mg sodium, 1g sugar |
