Corn Light Bread
Cranberry Salsa
1 pound thinly sliced smoked turkey
Lettuce leaves
Cut Corn Light Bread into 12 slices
Broil bread slices on an ungreased baking sheet 5 1/2 inches from heat for 2 to 3 minutes on each side or until lightly toasted.
Spoon 1/4 cup Cranberry Salsa on one side of 6 bread slices, reserving remaining Cranberry Salsa for other uses. Layer evenly with turkey and lettuce. Top with remaining bread slices.
Cranberry Salsa
3 cups fresh or frozen cranberries, thawed
1/2 medium-size purple onion, chopped
2 jalapeno peppers, seeded and chopped
1/2 cup chopped fresh cilantro
1/2 cup honey
2 tablespoons fresh lime juice
1 tablespoon grated orange rind
Process all ingredients in a food processor, pulsing 6 to 8 times or until coarsely chopped, stopping to scrape down sides. Cover and chill 8 hours.
