Smoked Turkey Salad a l'Orange with Cranberry Vinaigrette

- 3 tablespoons butter or regular margarine
- 1 tablespoon fresh herbs, such as chives, dill and parsley, chopped
- 4 Bays English Muffins, split, toasted
- 1/2 pound smoked turkey, cut in strips
- 1 orange, peeled and sectioned
- 1 cup jicama strips
- 1/2 cup frozen peas, thawed
- 1/4 cup pecan halves, toasted
- mixed salad greens, such as a Mesclun blend
- Cranberry Vinaigrette [recipe follows]

Combine butter and herbs; spread on toasted muffins. On individual salad plates, arrange turkey and jicama strips, orange sections, peas and pecans on salad greens. Spoon about one tablespoon dressing on top. Pass remaining dressing. Serve with herb-buttered muffins.

Serves 4

- 1/2 cup prepared raspberry or red wine fat-free dressing
- 1 rounded tablespoon dried cranberries or cherries, chopped
- 2 teaspoons green onion and tops (scallions), chopped
- 1/4 teaspoon orange rind, grated

Combine ingredients. Makes 1/2 cup.