Cranberry-Turkey Spinach Salad
8 ounce can or 1/2 of a 16-ounce can jellied cranberry sauce
cup cider vinegar
teaspoon ground black pepper
cups fresh baby spinach
ounces cooked turkey breast, thinly sliced, coarsely chopped, or shredded
medium cucumber, halved lengthwise, seeded if desired, and thinly sliced (about 2 cups)
ounces jicama, peeled and cut into thin bite-size strips (about 1 1/2 cups)
medium radishes, thinly sliced
- 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.
- 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)
- 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