Romaine Salad with Turkey and Dried Cranberries


¼ cup whole berry cranberry sauce
2 tablespoons light mayonnaise
1 ½ tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 hearts of romaine chopped (6 cups)
1 cup 1 ½ inch thick sliced smoked turkey, diced
½ cup chopped toasted pecans
½ cup dried cranberries

In a small bowl, blend cranberry sauce, light mayonnaise, red wine vinegar, and Dijon mustard. Mix well.

In a serving bowl, combine romaine lettuce, turkey, pecans, and dried cranberries. Drizzle with dressing and serve.

Comments are closed.