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Cranberry-Turkey Spinach Salad
- Makes: 8 servings
- Start to Finish
or 1/2 of a 16-ounce can jellied cranberry sauce
coarsely snipped fresh sage or tarragon or 1/2 teaspoon dried leaf sage or dried tarragon, crushed
ground black pepper
fresh baby spinach
cooked turkey breast, thinly sliced, coarsely chopped, or shredded
cucumber, halved lengthwise, seeded if desired, and thinly sliced (about 2 cups)
jicama, peeled and cut into thin bite-size strips (about 1 1/2 cups)
radishes, thinly sliced
of a red onion, cut into thin wedges
Cut jellied cranberry sauce into 1/2-inch-thick slices. Using 1- to 1-1/4-inch cutters, cut 16 designs from the cranberry sauce slices; set aside.
For dressing, place remaining scraps of cranberry sauce in a blender; add vinegar, sage or tarragon, salt, and pepper. Cover and blend until combined. Set aside.
In a large bowl, toss together spinach, turkey, cucumber, jicama, radishes, and red onion. Divide among eight serving bowls. Add two of the cranberry cutouts to each serving; drizzle with dressing. Makes 8 (2-cup) main-dish servings.
(Cranberry-Turkey Spinach Salad)
Servings Per Recipe 8, sodium (mg) 131, Very Lean Meat () 1, fiber (g) 2, Fat, total (g) 1, Vegetables () 2, chol. (mg) 20, Other Carb () 1, carb. (g) 17, pro. (g) 10, cal. (kcal) 120