TURKEY-MIXED GREENS SALAD WITH STRAWBERRIES, KIWI AND
CASHEWS IN HONEY-SESAME DRESSING
1 (1 1/2‐pound) reserved cooked turkey tenderloin, sliced
• 4 cups mixed greens
• 1 cup sliced strawberries
• 2 sliced kiwi
• 1/2 cup dry‐roasted, salted cashews
1/2 cup reduced‐sodium chicken broth
2 tablespoons honey
2 teaspoons sesame oil
2 teaspoons honey mustard
Salt and ground black pepper
Cut turkey into bite-size pieces and set aside.
Arrange the mixed greens on salad plates or large serving plat-
ter. Top with turkey, strawberries, kiwi, and cashews.
In a small bowl, whisk together broth, honey, sesame oil, and
honey mustard. Season to taste with salt and black pepper. Pour
mixture over turkey and spinach salad.
Sweet Potato balls
• 4 large sweet potatoes
• 2/3 cup packed brown sugar
2 tablespoons orange juice
• 1 teaspoon orange zest
• 1/2 teaspoon freshly grated nutmeg
• 2 cups shredded coconut, sweetened
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
1 large marshmallow per potato ball
Preheat oven to 350 degrees F.
Bake the potatoes until tender, then peel and mash them. Stir in the brown
sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut
with the sugar and cinnamon. Press mashed potatoes around each marshmal-
low, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture.
Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking;
the expanding marshmallows can cause the potato balls to burst open.