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Turkey and Crispy Sage Salad

4 star rating
 

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Submitted by: Jen Wellbrock

 

Cubed cooked turkey is combined with fresh spinach, onion, dried cranberries, mushrooms, blue cheese, and crisp-cooked sage leaves. The salad is dressed with a mixture of olive oil, balsamic vinegar, and thyme.
 

Ingredients

  • 8 cups baby spinach, rinsed & dried
  • 2 cups cubed cooked turkey
  • 1/2 cup diced red onion
  • 1/2 cup dried cranberries
  • 1/2 cup chopped button mushrooms
  • 1/3 cup crumbled blue cheese
  • 8 fresh sage leaves
  • 1 tablespoon olive oil
  • Dressing:
  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp dried thyme

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Method

Chop spinach and place in serving bowl. Add turkey, mushrooms, onions and cranberries to bowl. Toss salad. Put 1 tablespoon olive oil into saucepan and heat over medium. Place sage leaves in pan until crispy. Sprinkle crumbled blue cheese and crispy sage leaves over tossed salad. Whisk together olive oil, vinegar, thyme, salt and pepper; drizzle over salad. Toss.

 

Notes:

 

Number of Servings: 4 servings

 

Submitted by: Jen Wellbrock ()

 

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