Cranberry Turkey Spinach Salad Recipes
TURKEY SPINACH SALAD WITH CRANBERRY-RASPBERRY DRESSING
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.-Elizabeth King, Duluth, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2/3 cup dressing).
Number Of Ingredients 12
Steps:
- 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., 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.
Nutrition Facts :
SIMPLE CRANBERRY SPINACH SALAD
This is a simple salad that can be made in minutes. It works well at Thanksgiving or anytime you're just looking for something a little different.
Provided by Bethanie Rose
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.
Nutrition Facts : Calories 138.2 calories, Carbohydrate 18.1 g, Cholesterol 1.9 mg, Fat 7 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 337.5 mg, Sugar 13.8 g
CRANBERRY AND TURKEY SALAD
This is great on a croissant, in a pita pocket, or on bread. It's a great use for leftover turkey.
Provided by Jodi
Categories Salad
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 15.4 g, Cholesterol 82.4 mg, Fat 16.7 g, Fiber 2.2 g, Protein 33.4 g, SaturatedFat 3 g, Sodium 128.7 mg, Sugar 10.4 g
CRANBERRY-TURKEY SPINACH SALAD
Use hors d'oeuvre cutters to cut the cranberry sauce into tiny stars or other shapes to give this salad even more pizzazz. As lovely in the summer as it is for theThanksgiving/Christmas seasons.
Provided by Annacia
Categories Turkey Breasts
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 103.1, Fat 0.5, SaturatedFat 0.1, Cholesterol 23.5, Sodium 134.1, Carbohydrate 15, Fiber 1.7, Sugar 12, Protein 10.2
CRANBERRY TURKEY SALAD RECIPE
I love Thanksgiving leftovers even more, because I get to make these amazing and delicious Cranberry Turkey Salad Sandwiches. They are so easy to make and taste absolutely amazing. You are going to love these.
Provided by Kristen Hills
Categories Main Course
Time 10m
Number Of Ingredients 8
Steps:
- In a bowl, place in shredded turkey.
- Add your onion, celery, and mayonnaise.
- Mix to combine then fold in dried cranberries and pecans.
- Place in an airtight container until you are ready to eat.
- Serve on 8 slices whole wheat bread
Nutrition Facts : Calories 411 kcal, Carbohydrate 44 g, Protein 34 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 66 mg, Sodium 607 mg, Fiber 6 g, Sugar 19 g, ServingSize 1 serving
TURKEY CRANBERRY SPINACH CASSEROLE RECIPE
Steps:
- Preheat oven to 350 degrees.
- Spray an 11x7" baking pan with non-stick cooking spray.
- In a large saucepan, bring broth and butter to a boil. Remove from heat.
- Add in stuffing mix and stir together until all stuffing is moist.
- Add in cooked turkey, chopped spinach, and cranberries.
- Dump turkey and stuffing mixture into prepared pan. Sprinkle cheese on top.
- Bake (uncovered) for 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 256 kcal, Carbohydrate 11 g, Protein 18 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 79 mg, Sodium 461 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 6 g, ServingSize 1 serving
CRANBERRY SPINACH SALAD
This recipe started out as a summer salad with raspberries. I came up with this holiday version when I was putting together the menu for my first Thanksgiving dinner. I sometimes serve it on individual salad plates instead of in a big bowl. -Garnet Amari, Fairfield, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the spinach, pecans and cranberries. In a bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat.
Nutrition Facts :
CRANBERRY SPINACH SALAD
This recipe came from another website. It makes a lot so is good for a potluck or large gathering. Make sure to use the whole amount of spinach or to cut back on the dressing if using less spinach. When I take this somewhere, I usually take the dressing in a jar and dress the salad right before serving. Note: This is not good leftover.
Provided by SYBRSUZY
Categories < 30 Mins
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in saute' pan over medium heat, add almonds and stir until lightly toasted; set almonds aside to cool.
- Toast sesame seeds in same pan and then set aside to cool.
- Mix salad ingredients.
- Mix dressing ingredients and toss with salad ingredients just before serving.
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- 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, 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.
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- 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. Set aside.
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