Yield: 8 Establishment: Restaurant, Club Operation, Business and Industry Account   Ethnicity: New American   Meal Type: Salad   Preparation Method: Combine   Product Type: Cooked Turkey

Cranberry Pancake

3/4 Cup water

1 Cup apple juice concentrate

2 Tablespoons vegetable oil

1 Cup flour

1-1/2 Teaspoons ground cinnamon

6 Large eggs, beaten

1/2 Cup walnuts, chopped fine

1 Cup sundried cranberries, chopped

As needed vegetable oil, (to cook pancakes)

Using a 2-quart stainless steel bowl, mix water, apple juice concentrate, 2 tablespoons oil, flour and cinnamon. Stir until smooth. Whisk in beaten eggs, blending thoroughly. Fold in nuts and sundried cranberries. Heat a slightly oiled 10-inch skillet until smoking. For each pancake, pour in 2-½-ounces pancake batter. Swirl to coat bottom of pan. Cook until set. Turn and continue to cook until cooked through. Turn out each pancake on clean, smooth work surface. Cool to room temperature before rolling. Makes 8 pancakes.

Assembly

1 Pound COOKED BONELESS TURKEY BREAST ROAST, sliced into 1-ounce slices

1/2 Pound smoked Cheddar cheese, cut into 20 slices

Place 2 turkey slices atop each cooled pancake. Cover turkey with 2-½ slices Cheddar. Tightly roll all in a pinwheel fashion. Slice each diagonally in two sections.

Cranberry-Raspberry Vinaigrette

1/2 Cup raspberry vinegar

1/2 Cup jellied cranberry sauce

1 Tablespoon Dijon mustard

1/2 Cup canola oil

In a blender or food processor, blend vinegar, cranberry sauce and Dijon. At low speed, add oil and process until an emulsion has formed. Pour vinaigrette into squeeze bottle and hold for service.

Plating

2 Large Cortland apples, cored and sliced

4 Cups baby field greens, washed, dried and chilled

1/2 Pint fresh raspberries, washed and well drained

1-1/2 Cups Cranberry-Raspberry Vinaigrette

For each presentation, plate rolled pancake halves with sliced apples, ½ cup field greens and raspberries. Sprinkle field greens with Cranberry-Raspberry Vinaigrette.

This versatile entree salad was developed by Executive Chef Frank Setera, CEC, AAC, of the Imperial Golf Club, Inc., Naples, FL. The recipe was the winner of the 2001 National Turkey Federation's "Turkey for All Seasons" Recipe Competition.

Nutrition Facts Calories 723   % Daily Value* Total Fat 42g 52% Cholesterol 236mg Sodium 318mg Total Carbohydrate 57g Protein 32g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4