- make this recipe
- user reviews (0)
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
(Cranberry-Turkey Spinach Salad)
- Servings Per Recipe 8,
- Calories 120,
- Protein (gm) 10,
- Carbohydrate (gm) 17,
- Fat, total (gm) 1,
- Cholesterol (mg) 20,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 131,
- Vegetables () 2,
- Other Carb () 1,
- Very Lean Meat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
