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.