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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.

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  • Makes: 8 servings
  • Serving Size: 2 cup
  • Yields: 8 (2-cup) main-dish servings

Cranberry-Turkey Spinach Salad



  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. 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)

    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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