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Ingredients
| canned cranberry sauce: 8 oz |
| apple cider vinegar: 1/3 cup |
| fresh sage (chopped): 2 tsp |
| salt: 1/4 tsp |
| black pepper: 1/8 tsp |
| spinach: 12 cups |
| turkey breasts: 8 oz |
| cucumbers: 1 |
| jicamas: 6 |
| radishes: 6 whole radishes |
| onions - red (chopped): 1/2 cup |
Cranberry-turkey spinach salad
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
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.