Turkey Salad


  • 2 cups splenda
  • 2 cups canola oil
  • 3/4 cup chopped onion
  • 8 oz. cranberry sauce
  • 1 T salt
  • 1 T dijon mustard
  • 2 t. poppy seeds


  • Romaine lettuce, chopped
  • turkey breast, cooked and cut into strips
  • 2 cups fat free or low fat shredded or diced cheese
  • 1 cup candied pecans
  • 1 cup dried cranberries
  • 1 large cucumber, sliced

In a blender combine splenda, oil, onion, cranberry sauce, salt, and mustard until blended.
Add poppy seeds, cover and pulse for 5-10 seconds. Store in fridge, drizzle over salad.

Two cups salad is 275 calories, 320 calories with dressing.

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