Cranberry-turkey Spinach Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 cut jellied cranberry sauce into 1/2-inch-thick slices.
• 2 using 1- to 1 1/4-inch cutters, cut 16 designs from the cranberry sauce slices; set aside.
• 3 for dressing:
• 4 place remaining scraps of cranberry sauce in a blender; add vinegar, sage or tarragon, salt, and pepper.
• 5 cover and blend until combined.
• 6 set aside.
• 7 in a large bowl, toss together spinach, turkey, cucumber, radishes, and red onion. divide among eight serving bowls.
• 8 add two of the cranberry cutouts to each serving; drizzle with dressing.
• 9 makes 8 (2-cup) main-dish servings.