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Cranberry-Turkey Spinach Salad

Makes: 8 servings
Serving size: 2 cup Yield: 8 (2-cup) main-dish servings
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.

For dressing::

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 120,
  • Fat, total (g) 1,
  • chol. (mg) 20,
  • carb. (g) 17,
  • fiber (g) 2,
  • pro. (g) 10,
  • sodium (mg) 131,
  • Vegetables () 2,
  • Other Carb () 1,
  • Very Lean Meat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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