Aunt Rocky’s Turkey & Cranberry Salad with Sweet Mustard Dressing

Start by reconstituting the dried cranberries. Chop the cranberries in half and put in small pinch bowl. Cover with water and add the liquid sweetener. Let stand about 20 minutes, until the cherries plump and absorb the sweetener.

While the cranberries are soaking, build the salad and make the dressing. Chop all salad ingredients and place in a large bowl. Mix all of the dressing ingredients with a small whisk or fork until well blended.

Once the cranberries are ready, drain and add to the salad. Top with dressing and serve.

Nutrition estimates per serving based on exact ingredients I used, calculated with a free online recipe analyzer. Calories 417, Total Fat 36 g, Saturated Fat 29 g, Sodium 322 mg, Potassium 82 mg, Total Carbohydrate 3 g, Dietary Fiber 1 g, Net Carbs 2g, Sugars 1 g , Protein 19 g. Macros: 79% fat, 19% protein, 2% carbs.

© November 28, 2016 Roxana Lopez

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