Ingredients
1/2 cup whole-berry cranberry sauce2 tablespoons raspberry vinegar2 tablespoons seedless raspberry jam1/4 teaspoon salt1/3 cup olive oilSALAD:8 cups fresh spinach, torn3 medium kiwifruit, peeled and sliced, divided1 cup fresh raspberries, divided1/2 cup whole-berry cranberry sauce2 cups diced cooked turkey breast3/4 cup coarsely chopped macadamia nuts, toasted
Preparation
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.
