Turkey Spinach Salad with Cranberry-Raspberry Dressing |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A colorful way to keep celebrating, this dish works as an entree or a side salad. If you don't want to use macadamia nuts, try fried wonton strips. Ingredients:
1/2 cup whole-berry cranberry sauce |
2 tablespoons raspberry vinegar |
2 tablespoons seedless raspberry jam |
1/4 teaspoon salt |
1/3 cup olive oil |
salad: |
8 cups fresh spinach, torn |
3 medium kiwifruit, peeled and sliced, divided |
1 cup fresh raspberries, divided |
1/2 cup whole-berry cranberry sauce |
2 cups diced cooked turkey breast |
3/4 cup coarsely chopped macadamia nuts, toasted |
Directions:
1. In a blender, combine the cranberry sauce, vinegar, jam and salt. Cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until chilled.
2. To serve, combine the spinach, half of the kiwi, 1/2 cup raspberries and cranberry sauce in a large bowl. Add 1/2 cup dressing; toss to coat. Transfer to a serving platter. Arrange the turkey, macadamia nuts and remaining fruit over top; drizzle with remaining dressing. Serve immediately. Yield: 6 servings (2/3 cup dressing).
|
|