Cranberry-Turkey Spinach Salad

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.

Cranberry-Turkey Spinach Salad + enlarge image
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Makes:
8 servings
Serving Size:
2 cup
Yields:
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:
  3. Place remaining scraps of cranberry sauce in a blender; add vinegar, sage or tarragon, salt, and pepper. Cover and blend until combined. Set aside.
  4. 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)
    Per serving:
  • 120 kcal cal.,
  • 1 g fat
  • 20 mg chol.,
  • 131 mg sodium,
  • 17 g carb.,
  • 2 g fiber,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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