Cranberry Turkey Spinach Salad Recipes

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TURKEY SPINACH SALAD WITH CRANBERRY-RASPBERRY DRESSING



Turkey Spinach Salad with Cranberry-Raspberry Dressing image

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

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

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 :

CRANBERRY AND TURKEY SALAD



Cranberry and Turkey Salad image

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

3 cups chopped cooked turkey
½ cup dried cranberries
½ cup sliced almonds
2 stalks celery, chopped
2 tablespoons mayonnaise

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

SPINACH SALAD WITH CRANBERRY VINAIGRETTE



Spinach Salad with Cranberry Vinaigrette image

Delicious side dish ready in 25 minutes! Enjoy this spinach salad drizzled with cranberry vinaigrette and sprinkled with pomegranate seeds.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 10

1/2 cup whole berry cranberry sauce
1/4 cup vegetable oil
2 tablespoons orange juice
2 tablespoons honey
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1 bag (10 oz) fresh baby spinach leaves
2 avocados, peeled, pitted and sliced
1 tablespoon orange juice
1/2 cup pomegranate seeds

Steps:

  • In jar with tight-fitting lid, place all dressing ingredients; shake until well blended. Refrigerate.
  • Arrange spinach leaves on individual salad plates. Coat avocado slices with 1 tablespoon orange juice; arrange over spinach. Sprinkle with pomegranate seeds. Drizzle salads with dressing.

Nutrition Facts : Calories 220, Carbohydrate 18 g, Cholesterol 0 mg, Fat 3, Fiber 4 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 12 g

JAMIE'S CRANBERRY SPINACH SALAD



Jamie's Cranberry Spinach Salad image

Everyone I have made this for RAVES about it! It's different and so easy to make!

Provided by Jamie Hensley

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
¾ cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
½ cup white sugar
2 teaspoons minced onion
¼ teaspoon paprika
¼ cup white wine vinegar
¼ cup cider vinegar
½ cup vegetable oil

Steps:

  • In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
  • In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
  • In a large bowl, combine the spinach with the toasted almonds and cranberries.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 30.4 g, Cholesterol 3.8 mg, Fat 23.5 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 58.1 mg, Sugar 23.2 g

CRANBERRY-TURKEY SPINACH SALAD



Cranberry-Turkey Spinach Salad image

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

1 (8 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 or coarsely shredded)
1 medium cucumber, halved lengthwise, seeded if desired, and thinly sliced (about 2 cups)
6 medium radishes, thinly sliced
1/2 of a red onion, cut into thin wedges

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 SPINACH SALAD



Cranberry Spinach Salad image

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

1 package (6 ounces) fresh baby spinach
1/2 to 3/4 cup chopped pecans, toasted
1/2 to 3/4 cup dried cranberries
1/3 cup olive oil
3 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon sour cream
1/2 teaspoon Dijon mustard

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 :

SPINACH & CRANBERRY SALAD



Spinach & Cranberry Salad image

This is a delicious spinach salad with hot bacon dressing that is to die for! Enjoy, it's a special treat!

Provided by jewelz4jesus

Categories     Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 cups loosely packed stemmed Baby Spinach
1/2 cup fresh goat cheese
1/2 cup toasted slivered almonds
1 cup sliced white mushroom (cleaned)
1/3 lb thick-sliced bacon, cut into strips about 1 inch long and 1/4 inch wide
1 tablespoon minced shallot
2 teaspoons minced fresh thyme leaves
1/4 cup balsamic vinegar
2 tablespoons sugar
sea salt
fresh ground black pepper
1/2 cup dried cranberries

Steps:

  • Put the spinach and mushrooms in a large bowl.
  • Crumble the cheese over the spinach.
  • Cook the bacon in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally.
  • Drain the bacon in a sieve set over a heatproof measuring cup, reserving the rendered fat.
  • You will need 1/4 cup for the dressing. Pour the fat back into the pan and add the shallot and cook until light brown, about 30 seconds, stirring occasionally.
  • Add the thyme and let it crackle in the fat for about 10 seconds.
  • Add the vinegar, and season with salt and pepper and sugar to taste. Cook for about 30 seconds to lower the acidity of the vinegar. You should see tiny drops of vinegar dispersed throughout the fat.
  • Add the dried cranberries and stir.
  • Add Bacon back into dressing.
  • Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little.
  • Serve immediately.

Nutrition Facts : Calories 198.2, Fat 16.1, SaturatedFat 4.2, Cholesterol 17.1, Sodium 234.7, Carbohydrate 8.9, Fiber 2.2, Sugar 5.3, Protein 6.1

SPINACH AND TURKEY SALAD



Spinach and Turkey Salad image

Turkey or chicken transforms this classic spinach salad (minus the bacon) into a light main dish, welcome after Thanksgiving and before the rest of the holiday season feasting begins.

Provided by Martha Rose Shulman

Categories     dinner, salads and dressings

Time 5m

Yield Serves 4 as a main dish

Number Of Ingredients 15

2 cups (12 ounces) shredded cooked turkey, chicken breast or chicken breast tenders
1 6-ounce bag baby spinach
6 white or cremini mushrooms, thinly sliced
1 cup cooked wild rice
2 tablespoons chopped walnuts
1 to 2 hard boiled eggs (to taste), finely chopped (optional)
2 tablespoons chopped chives
1 to 2 tablespoons chopped fresh herbs such as parsley, tarragon or marjoram
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar, tarragon vinegar or sherry vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
1 small garlic clove, pureed
1/3 cup extra virgin olive oil
2 tablespoons plain low-fat yogurt

Steps:

  • Combine all of the salad ingredients in a large salad bowl. Whisk together the lemon juice, vinegar, Dijon mustard, salt, pepper, garlic, olive oil and yogurt. Toss with the salad just before serving.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 2 grams, TransFat 0 grams

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