Cranberry-Turkey Spinach Salad
photo by breezermom
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 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
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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Reviews
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I have no hors d'oeurve cutters, and thought I could free-hand some shapes....I think I overestimated my gifts! LOL! The cute shapes are missing, but everything else is there in this salad. This has everything I love in a salad....only thing I might throw in is some glazed or roasted pecans. Really enjoyed this fresh tasting salad for my lunch yesterday. Thanks for sharing! Made for Photo Tag!