| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats, Grains | Fruit, Poultry, Salads | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Orange Juice |
| 1 1/2 | T | Red Wine Vinegar |
| 1 1/2 | t | Poppy Seeds |
| 1 1/2 | t | Olive Oil |
| 1/4 | t | Dijon Mustard |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
| 4 1/2 | c | Romaine Lettuce Leaves, Torn |
| 1 1/2 | c | Radicchio, Torn |
| 1 1/2 | c | Cooked Turkey Breast Meat |
| Cubed | ||
| 1/4 | c | Red Onion, Vertically Sliced |
| 11 | oz | Mandarin Oranges In Light |
| Syrup Drained |
INSTRUCTIONS
Combine first 7 ingredients in a large bowl; stir well. Add romaine lettuce and remaining ingredients; toss gently to coat. Serve immediately. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Oct 01, 1999, converted by MM_Buster v2.0l.
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