Zutaten für Cranberry Turkey Spinach Salad
- 1 (14-ounce) can jellied cranberry sauce
- Cider Vinegar
- Fresh Sage
- 1/2 teaspoon salt
- Ground Black Pepper
- Baby Spinach
- Cooked Turkey Breast
- 1/2 cup cucumber, thinly sliced
- 1/4 cup radishes, thinly sliced
- 1/4 cup red onion, thinly sliced
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Zubereitung von Cranberry Turkey Spinach Salad
- Chill the cranberry sauce for at least 30 minutes to firm up for easier cutting.
- Cut the jellied cranberry sauce into 1/2-inch thick slices.
- Using 1-inch to 1 1/4-inch cookie cutters, cut out 16 shapes (stars, leaves, etc.) from the cranberry sauce slices. Set aside.
- Place the remaining cranberry sauce scraps in a blender.
- Add apple cider vinegar, sage (or tarragon), salt, and pepper to the blender.
- Blend until smooth.
- In a large bowl, gently combine the spinach, cooked turkey, cucumber, radishes, and red onion.
- Divide the salad among eight serving bowls.
- Top each serving with two cranberry cutouts.
- Drizzle the cranberry dressing over each salad.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
47g
Fat
0g
Carbs
5g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Salads Poultry Vegetables Easy Dinner Party Holiday Event Low Fat Turkey Dietary Christmas Thanksgiving Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Independence Day Healthy 2 Low In Something Meat Turkey Breasts Greens Spinach Presentation Served Cold
