1 cup cranberry sauce (whole berry)
1 small sweet orange, zested and squeezed
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/2 tsp honey
1/8 tsp salt
1/4 c olive oil
1 bag of spinach
chopped left over turkey
1/4 c chopped walnuts
Put the cranberries, orange zest, orange juice, vinegar, mustard, honey, and salt in a bowl and stir until blended.
Drizzle in the olive oil, slowly, whisking constantly, adding a bit of olive oil at a time until the vinaigrette becomes smooth and thickens.
Arrange spinach and turkey pieces on salad plates and top with vinaigrette.
Sprinkle walnuts on top of salad and serve cold.
