1/1 Photo of Cranberry-Turkey Spinach Salad
Use hors d'oeuvre cutters to cut the cranberry sauce into tiny stars or other shapes to give this salad even more pizzazz. As lovely in the summer as it is for theThanksgiving/Christmas seasons.
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Units: US | Metric
- 1 (8 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 or coarsely shredded)
- 1 medium cucumber, halved lengthwise, seeded if desired, and thinly sliced (about 2 cups)
- 6 medium radishes, thinly sliced
- 1/2 of a red onion, cut into thin wedges
- 1Cut jellied cranberry sauce into 1/2-inch-thick slices.
- 2Using 1- to 1 1/4-inch cutters, cut 16 designs from the cranberry sauce slices; set aside.
- 3For Dressing:
- 4Place remaining scraps of cranberry sauce in a blender; add vinegar, sage or tarragon, salt, and pepper.
- 5Cover and blend until combined.
- 6Set aside.
- 7In a large bowl, toss together spinach, turkey, cucumber, radishes, and red onion. Divide among eight serving bowls.
- 8Add two of the cranberry cutouts to each serving; drizzle with dressing.
- 9Makes 8 (2-cup) main-dish servings.
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Nutritional Facts for Cranberry-Turkey Spinach Salad
Serving Size: 1 (160 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 103.1
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 23.5 mg
- Sodium 134.0 mg
- Total Carbohydrate 15.0 g
- Dietary Fiber 1.7 g
- Sugars 11.9 g
- Protein 10.2 g