By Alexa Sparkman, MA, RD, LD & UT Nutrition Student, Nhu-Mai Nguyen

Leftover turkey is one of the much anticipated joys of Christmas dinner. Combine the tangy flavor of dried cranberries and the crisp sweetness of bosc pears with leftover turkey and you’ll have a delicious low-fat, high-protein salad. A slice of whole-grain bread and bed of leafy greens completes the meal.

HOW TO MAKE IT
In a small bowl, soak cranberries in hot water for 10 minutes, then drain.
In a large bowl, combine diced turkey breast, drained cranberries and pears.
In a separate bowl, combine cilantro, mayonnaise, lemon juice, pepper, lemon zest and salt. Mix thoroughly and then add to the chicken mixture.
Chill until ready to be served.
Makes 2 ½ cups


WHAT YOU NEED
2 cups turkey breast, diced $6.49
1/3 cup dried cranberries $1.03
1/2 cup bosc pears, diced $0.26
1/3 to 1/2 cup cilantro, roughly chopped $0.24
4 tablespoons Dukes light mayonnaise $0.30
3 tablespoons lemon juice (1 medium lemon) $0.33
1/4 teaspoon black pepper $0.05
1/2 teaspoon lemon zest $0.00
1/2 teaspoon sea salt (fleur de sel) $0.20

At Home Cost Per Serving $2.23
Restaurant Cost Per Serving $6.95


NUTRIENT BREAKDOWN
Serving size: 2/3 cup
Calories: 266 cal
Protein: 33 g
Carbohydrates: 15 g
Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 81 mg
Fiber: 2 g
Sodium: 489 mgs