Chunky Turkey Salad with Cranberries and Walnuts -

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Chunky Turkey Salad with Cranberries and Walnuts

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By Jorge Cruise

Posted December 17th, 2007

This article is reprinted with permission from The 3-Hour Diet Cookbook, by Jorge Cruise, (2007, Collins Living)

Servings:	4
Author Notes:	Walnuts make this chunky turkey and cranberry salad an essential fatty acid winner. Certain fatty acids are classified as essential because they cannot be synthesized in the body – they must be obtained from food.
Ingredients:	2 tablespoons chopped walnuts 3/4 pound oven roasted turkey breast, thickly sliced (deli turkey is OK) 1/2 cup fat-free salad dressing-type mayonnaise, such as Miracle Whip® 1 tablespoon lemon juice 1 tablespoon grill seasoning 1/4 cup dried cranberries 1 cup chopped celery 4 cups mixed salad greens 16 slices melba toast
Instructions:	Makes 4 Servings, Approximately 400 Calories Each 1. Preheat oven to 400°F. 2. Place the walnuts on a cookie sheet and bake until the smell fragrant, about 5 minutes. 3. Dice the turkey into 1/2 inch cubes. 4. Mix the salad dressing, lemon juice, and grill seasoning in a small bowl. Toss with the turkey cubes, cranberries and celery. 5. Place 1 cup of salad greens on each of 4 plates. 6. Divide the turkey mixture evenly among the 4 plates. Sprinkle with the toasted walnuts and serve each person 1 salad with 4 slices of melba toast.