Name: Cranberry-Turkey Spinach Salad
Total time: 20 min
Ingredients: 1 8 ounce can or 1/2 of a 16-ounce can jellied cranberry sauce; ⅓ cup cider vinegar; 2 teaspoons coarsely snipped fresh sage or tarragon or 1/2 teaspoon dried leaf sage or dried tarragon, crushed; ¼ teaspoon salt; ⅛ 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; ½ of a red onion, cut into thin wedges

This ad will not print with your recipe

Print Options

Font Size

Change font size

Include:

Images

Nutrition

Directions

Step 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.

Advertisement
Step 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.
Step 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.

Nutrition Facts

Per Serving:

120 calories; fat 1g; cholesterol 20mg; carbohydrates 17g; insoluble fiber 2g; protein 10g; sodium 131mg.

This ad will not print with your recipe

Ads will not print with your recipe Advertisement

this link is to an external site that may or may not meet accessibility guidelines.

7 Fresh Places to Eat, Drink, Play and Stay This Winter

Meet Five Midwest Cake Creators (and Try Their Recipes)

The No-Fail Relish Tray Recipe is Here

Print Options

Ingredients

Directions

Nutrition Facts

Account

More

Cranberry-Turkey Spinach Salad

Print Options

Ingredients

Directions

Nutrition Facts