Cranberry-Turkey Spinach Salad

• 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

1. Cut jellied cranberry sauce into 1/2-inch-thick slices.
2. Using 1- to 1 1/4-inch cutters, cut 16 designs from the cranberry sauce slices; set aside.
3. For Dressing:
4. Place remaining scraps of cranberry sauce in a blender; add vinegar, sage or tarragon, salt, and pepper.
5. Cover and blend until combined.
6. Set aside.
7. In a large bowl, toss together spinach, turkey, cucumber, radishes, and red onion. Divide among eight serving bowls.
8. Add two of the cranberry cutouts to each serving; drizzle with dressing.
9. Makes 8 (2-cup) main-dish servings.

cranberry sauce, cider vinegar, fresh sage, salt, ground black pepper, spinach, turkey breast, cucumber, radishes, red onion

Taken from www.food.com/recipe/cranberry-turkey-spinach-salad-243596 (may not work)