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Cranberry-Turkey Spinach Salad
Ingredients
- 1 8 ounce can or 1/2 of a 16-ounce can jellied cranberry sauce
- 1/3 cup cider vinegar
- 2 teaspoons coarsely snipped fresh sage or tarragon or 1/2 teaspoon dried leaf sage or dried tarragon, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 12 cups fresh baby spinach
- 8 ounces cooked turkey breast, thinly sliced, coarsely chopped, or shredded
- 1 medium cucumber, halved lengthwise, seeded if desired, and thinly sliced (about 2 cups)
- 6 ounces jicama, peeled and cut into thin bite-size strips (about 1 1/2 cups)
- 6 medium radishes, thinly sliced
- 1/2 of a red onion, cut into thin wedges
Directions
1. 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.
2. 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.
3. 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.
