Wednesday, December 30, 2009

Turkey and Spinach Salad

2-3 T. lemon juice
2 medium apples, cored, not peeled (sweet, snacking apples)
1/4 C. dried cranberries, any variety
1/4 C. sliced almonds
12 oz. baby spinach, rinsed and patted dry
1/2 C. shredded carrot
1/2 C. shredded cabbage, purple or green
1/2 C. croutons
1 1/2 C. oven roasted turkey, cut into strips

Cut apples into bite-sized cubes, toss with lemon juice to prevent browning. Toss together all ingredients in a large, clear glass bowl.

Serve with raspberry vinagrette on the side for dressing.

Yeilds - 8 servings

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