Cranberryturkeyspinachsalad Recipes

CRANBERRY-TURKEY SPINACH SALAD

Steps:

• 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.

JAMIE'S CRANBERRY SPINACH SALAD

Steps:

• In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
• In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
• In a large bowl, combine the spinach with the toasted almonds and cranberries.

SIMPLE CRANBERRY SPINACH SALAD

Steps:

• Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.

CRANBERRY AND TURKEY SALAD

Steps:

• Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.