| 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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