Cranberry-Turkey Spinach Salad
Recipe from Better Homes and Gardens

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.


Cranberry-Turkey Spinach Salad

by 1  person

read comments

add your rating
add a comment
Servings: 8
Related Categories: Spinach Salad
 
savings in
change zip
 
Ingredients
  • 1  8-ounce can or 1/2 of a 16-ounce can
    jellied cranberry sauce
    see savings
    On Sale
  • 1/3  cup
    cider vinegar
    see savings
    On Sale
  • 2  teaspoons
    coarsely snipped fresh sage or tarragon or 1/2 teaspoon dried leaf sage or dried tarragon, crushed
    see savings
    On Sale
  • 1/4  teaspoon
    salt
    see savings
    On Sale
  • 1/8  teaspoon
    ground black pepper
    see savings
    On Sale
  • 12  cups
    fresh baby spinach
    see savings
    On Sale
  • 8  ounces
    cooked turkey breast, thinly sliced, coarsely chopped, or shredded
    see savings
    On Sale
  • 1  medium
    cucumber, halved lengthwise, seeded if desired, and thinly sliced (about 2 cups)
    see savings
    On Sale
  • 6  ounces
    jicama, peeled and cut into thin bite-size strips (about 1 1/2 cups)
    see savings
    On Sale
  • 6  medium
    radishes, thinly sliced
    see savings
    On Sale
  • 1/2  of a
    red onion, cut into thin wedges
    see savings
    On Sale
add ingredients to list

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 information
Calories 120, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 20 mg, Sodium 131 mg, Carbohydrate 17 g, Fiber 2 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 2, Other Carbohydrate .5. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Italian Lentil Soup
Italian Lentil Soup

Serve this low fat, high fiber soup as a light lunch or with a sandwich for dinner.

 Articles
Prosciutto, Spinach, and Pasta Casserole: Dinner for $10
...A little bit creamy, a little bit tangy, a whole lot delicious, this Prosciutto, Spinach, and Pasta... its salty balance. Spinach (you can use either fresh or frozen) offers a brilliant touch of green... read more...
Taco Salad: Make the Takeout
...The idea of eating the "bowl" your taco salad comes in is half the fun of ordering one at your.... But even though they might have salad as part of their name, the taco salad you eat at the cantina or pick... Salad has everything you love, but without all the fat. First, the tortilla is baked, not fried. You get... read more...
The Blues Salad: Dinner for $10
... those warm spring and summer nights, sometimes there's nothing that hits the spot like a good salad.... This Blues Salad fits the bill to a T: leafy greens, lightly toasted walnuts and the sharp bite of blue... vinegar well ahead of time and keep it on hand all summer long). Not only that, but this Blues Salad... read more...
More Great Recipe Ideas from Better Homes and Gardens