A fresh way to use up leftover Thanksgiving or Christmas turkey
This hearty main-dish salad might prove popular at any time of the year. Continue the festive feeling by cutting the cranberry sauce into fun shapes using small cookie or hors d'oeuvre cutters.
1 (8-ounce or 1/2 of a 16-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, coarsely chopped, or shredded
1 medium cucumber, halved lengthwise, seeded if desired, and thinly sliced (about 2 cups)
6 ounces jicama, peeled and cut into thin bite-size strips (about 1 1/2 cups)
6 medium radishes, thinly sliced
1/2 red onion, cut into thin wedges
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.
Place remaining scraps of cranberry sauce in a blender; add vinegar, sage or tarragon, salt, and pepper.
Cover and blend until combined.
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.