Cranberry-Turkey Spinach Salad
- 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