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1 cup of roasted turkey breast, cut into one-inch chunks
 1 1/2 pounds sweet potatoes, cut into one-inch chunks (if you don't have leftover potatoes, boil for 12 minutes until fork-tender)
2 navel oranges, peel, remove white pith and cut lengthwise into 1/4 inch slices
3 cups chopped Romaine lettuce
1/2 cup thinly sliced scallions
3 Tbsp frozen cranberry juice concentrate, thawed
3 Tbsp frozen orange juice concentrate, thawed
1 Tbsp balsamic vinegar
1 Tbsp olive oil
1/2 tsp ground black pepper
2 Tbsp chopped, toasted pecans
2 Tbsp dried cranberries or raisins
Spread the lettuce on a platter. Top with turkey, sweet potatoes and orange slices. Sprinkle with the scallions. In a small bowl whisk together the juices, vinegar, oil and pepper. Pour over the salad and top with pecans and dried fruit.
Nutritional Information: Calories: 393/Total fat: 6.9g/Beta carotene: 22mg/Vitamin C: 126mg/Calcium: 103mg | 
