REC-Turkey Salad with Cranberries and Walnuts
1 package turkey breast cutlets, cut in 1 inch cubes
2 1/3 cups sweetened dried cranberries
1 cup chopped green onions
1/2 toasted chopped walnuts
1/3 cup low fat mayonnaise
3 tablespoons chopped fresh thyme, divided
salt and pepper
6 tablespoons olive oil
3 tablespoons white wine vinegar
8 ounces mixed baby greens
saute turkey in lightly oiled skillet over med. heat about 5 minutes each side or until no longer pink.
stir turket, cranberries, green onions, walnuts, mayo and 2 tablespoons thyme together in med. bowl. add salt and pepper to taste.
whisk oil, vinegar, and remaining thyme in small bowl. add salt and pepper to taste. toss vinegar mixture with greens in large bowl.
place greens on plate and top with turkey cranberry mixture.