Thanksgiving Leftovers

A little bit lighter meal for today. Enjoy~

CRANBERRY-TURKEY SPINACH SALAD

Ingredients
1 8-ounce can 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 of a red onion, cut into thin wedges

Directions
1. 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.
2. 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.
3. 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. Makes 8 (2-cup) main-dish servings.

Nutrition Facts
Servings Per Recipe 8 (2-cup) main-dish servings
Calories 120,
Total Fat (g) 1,
Saturated Fat (g) 0,
Cholesterol (mg) 20,
Sodium (mg) 131,
Carbohydrate (g) 17,
Fiber (g) 2,
Protein (g) 10,
Other Carbohydrates (d.e.) .5,
Vegetables (d.e.) 2,
Very Lean Meat (d.e.) 1,
Percent Daily Values are based on a 2,000 calorie diet

Courtesy of BHG