A red currant vinaigrette makes this poultry-and-fruit combo colorful as well as flavorful.

Turkey Spinach Salad with Currant Dressing

1/4 cup CROSSE & BLACKWELL® Red Currant Jelly
3 tablespoons red wine vinegar
8 cups torn fresh spinach leaves
8 ounces fully-cooked smoked turkey breast, cut into bite-size pieces
1 cup strawberries, halved
1 (11-ounce) can Mandarin orange sections, drained
2 green onions, sliced

1. Combine jelly and vinegar in small saucepan. Cook over medium-low heat, stirring constantly, for 1 to 2 minutes or until jelly is melted and smooth. Transfer to small bowl. Chill in freezer for 10 minutes.
2. Combine spinach, turkey, strawberries, oranges and green onions in large bowl. Drizzle dressing over spinach mixture; toss well to coat.

Makes 4 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.