Spinach Salad with Turkey, Sweet Potato, Grapes, Apple, Pear, Cranberries and Pecans

SPINACH SALAD WITH TURKEY, SWEET POTATO, GRAPES, APPLE, PEAR, DRIED CRANBERRIES AND PECANS
4 to 6 servings

  • 4 to 6 cups crisp spinach leaves (no stems) or mixed greens, cleaned and thoroughly dried
  • About 24 seedless green grapes, stems removed
  • 1 crisp medium Granny Smith or Cameo or Gala or other desired apple, cored,
  •   seeds removed, thinly sliced,
  •   and immediately sprinkled with lemon juice to prevent discoloration 
  • 1 firm ripe pear, cored, seeds removed, thinly sliced,
  •   and immediately sprinkled with lemon juice to prevent discoloration
  • ¾ to 1 cup cubed or bite-size pieces peeled cooked sweet potato
  • ¾ to 1 cup cubed or bite-size pieces cooked turkey
  • ½ cup cubed peeled fresh pineapple (optional)
  • ½ cup chopped pitted dates or as desired
  • ½ cup sweetened dried cranberries or as desired
  • Cranberry Mayonnaise or Marvelous Blue Cheese Dressing as desired
  • Salt to taste
  • Toasted pecans as desired for garnish (see note)

 

Prepare spinach or other salad greens, grapes, apple, pear, sweet potato, turkey, pineapple, and dates for salad.

Place in a deep salad bowl; add cranberries and toss mixture lightly.  May divide into individual salad bowls, if desired. 

Add dressing of choice and toss again lightly to mix.  Season to taste with salt, if desired.  Garnish salad or salads

with toasted pecans.  If using Marvelous Blue Cheese Dressing, may garnish salad with additional crumbled blue cheese.

Note: To toast pecans, arrange nuts in one layer on an ungreased baking sheet. Bake in a preheated slow oven (325 degrees F.) for 8 to 10 minutes or until nuts are lightly browned and crisp.

 

Cranberry Mayonnaise

  • ½ cup mayonnaise or reduced-fat or no-fat mayonnaise
  • 1/3 cup jellied cranberry sauce
  • Few drops milk or reduced-fat or skim milk as needed

 

Combine all ingredients in a small bowl, beating well with a wire whisk. 

 

Marvelous Blue Cheese Dressing
about 1½ cups

  • ¾ cup crumbled blue or Stilton or Roquefort or Gorgonzola cheese, at room temperature and divided
  • ½ cup mayonnaise or reduced-fat or no-fat mayonnaise
  • ¼ cup sour cream or reduced-fat or no-fat sour cream
  • 1 tablespoon minced peeled onion (optional)
  • 1½ teaspoons lemon juice
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon garlic juice
  • Several drops hot pepper sauce or few grains cayenne pepper or to taste
  • Salt and freshly ground black or white pepper to taste  

In a small bowl, combine ½ cup crumbled cheese of choice, mayonnaise, sour cream, onion, if desired, lemon juice, Worcestershire sauce, and garlic juice, beating well with an electric mixer until smooth.  Season with hot pepper sauce or cayenne pepper and salt and pepper to taste.  Stir in remaining 1/4 cup crumbled cheese of choice.  Cover and refrigerate for about 1 hour to blend flavors.  May store, sealed, in an airtight glass jar in the refrigerator for up to two weeks, if desired.

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