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 the top; drizzle with remaining dressing. Serve immediately.
Originally Submitted
11/20/2011
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You can add this Turkey Spinach Salad with Cran-Raspberry Dressing recipe to your own private DesktopCookbook.
