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Cranberry-Turkey Spinach Salad

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Makes: 8 (2-cup) main-dish servings
 
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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.

Nutrition Facts

  • Servings Per Recipe 8 (2-cup) main-dish servings
  • Calories 120,
  • Total Fat (g) 1,
  • Saturated Fat (g) 0,
  • Cholesterol (mg) 20,
  • Sodium (mg) 131,
  • Carbohydrate (g) 17,
  • Fiber (g) 2,
  • Protein (g) 10,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 0,
  • Iron (DV%) 0,
  • Other Carbohydrates (d.e.) .5,
  • Vegetables (d.e.) 2,
  • Very Lean Meat (d.e.) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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