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.




  • 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

120 calories; 1 g total fat; 20 mg cholesterol; 131 mg sodium. 17 g carbohydrates; 10 g protein;