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Cranberry-Turkey Spinach Salad
- Makes: 8 servings
- Start to Finish 20 mins
Make this salad a standout by giving jellied cranberry sauce a festive touch by creating tiny stars or other shapes using hors d'oeuvre cutters.
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
- 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.
Nutrition Facts
(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