Leftover Thanksgiving Turkey Salad Recipe

For dressing, whisk mayonnaise, orange juice and zest, and vinegar until blended in a medium non-reactive bowl. Set aside.

Spread nuts on a foil-lined, rimmed baking sheet and toss with butter, salt and cayenne pepper. Roast in preheated 350-degree oven until nuts are browned and crisp, about 8 minutes. Remove and cool. Chop coarsely.

Add nuts, turkey, celery and cranberries to bowl with mayonnaise dressing. Toss gently to blend. Taste and season with more salt and cayenne pepper, if needed.

To serve, arrange several lettuce leaves on salad plates. Divide salad evenly and mound some onto each plate.

Nutrition information per serving: Calories 515 Fat 46 g Sodium 453 mg Carbohydrates 13 g Including sat. fat 8 g Calcium 32 mg Protein 15 g Cholesterol 67 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 bread/starch exch., 2 lean meat exch. and 8 fat exch.