Turkey Salad

dressing:

• 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

salad:

• 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.