Cranberry-Turkey Spinach Salad

Recipe by Annacia
READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
  • 13
  • 2
    teaspoons coarsely snipped fresh sage (or tarragon or 1/2 teaspoon dried leaf sage or dried tarragon, crushed)
  • 14
    teaspoon salt
  • 18
  • 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
  • 12
    of a red onion, cut into thin wedges
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DIRECTIONS

  • 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:
  • Place remaining scraps of cranberry sauce in a blender; add vinegar, sage or tarragon, salt, and pepper.
  • Cover and blend until combined.
  • Set aside.
  • In a large bowl, toss together spinach, turkey, cucumber, 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.
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