While the turkey and cranberries tame your appetite, mesclun greens, onions, and yellow bell peppers get you more than halfway to your daily veggie goal and make for a filling, quick dinner or lunch. There's no need to roast a bird, either; just buy a rotisserie turkey or if the timing is right, or use leftover turkey.
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
3 Tbsp extra-virgin olive oil
8 c mesclun mix or field greens
12 oz roasted turkey, cubed
1 1/2 c julienned yellow bell pepper
1 c dried cranberries
1/2 c thinly sliced red onion
1. In a small dish, combine vinegar and mustard. Gradually whisk in olive oil. Mix in salt and pepper to taste; set aside.
2. Place mesclun in a large bowl. Add turkey, bell pepper, cranberries, and onion. Toss gently.
3. Just before serving, toss salad with vinaigrette mixture. Divide evenly into four salad bowls.
Makes four servings. Per serving: 306 calories, 11 g fat (1.5 g saturated), 630 mg sodium, 38 g carbs, 6 g fiber, 17 g protein
