TURKEY WITH CRANBERRIES AND MANDARIN ORANGE SALAD

Ingredients
1/3 cup canned Mandarin orange slicess, each cut into 4 pieces
1 1/2 tablespoons reserved Mandarin orange juice
2 teaspoons rice vinegar
2 teaspoons sugar
1 teaspoon canola oil
1/2 teaspoon Dijon mustard
2/3 cup julienne-cut cooked turkey breast
1 tablespoon small diced celery
2 teaspoons small diced green onions
15 Athens® Mini Fillo Shells (1 box)
2 tablespoons dried cranberries, for garnish

Drain Mandarin oranges and reserve juice.

In a small bowl, whisk Mandarin orange juice, vinegar, sugar, oil, and mustard. Add turkey, Mandarin oranges, celery and onions. Mix lightly. Chill for 1 hour.

Spoon 1 rounded teaspoon of filling into each Fillo Shell. Garnish with dried cranberries. Serve immediately.

Makes 15 Appetizers