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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

6 ServingsPrep/Total Time: 30 min.

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

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. Yield: 6 servings (2/3 cup dressing).

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Turkey Spinach Salad with Cranberry-Raspberry Dressing (continued)

Nutrition Facts: 1 serving equals 416 calories, 26 g fat (4 g saturated fat), 40 mg cholesterol, 203 mg sodium, 33 g carbohydrate, 5 g fiber, 17 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.