• 1 Cup Rejuv Cranberry Juice Cocktail RFS Item # 14738
• 2 Teaspoons sugar
• 1 Teaspoon cornstarch
• 1/4 Cup raspberry vinegar
• 1 Cup frozen raspberries in syrup

1. Heat cranberry juice to a boil, stir in sugar and cornstarch and cook to thicken. Cool. Add raspberry vinegar and frozen raspberries. Cover and hold for service.

• 1/2 Cup hazelnuts
• 4 Cups spinach leaves, cleaned, dried, and stemmed

1. In a preheated 375-degrees F oven, toast hazelnuts for about 10 minutes. Allow to cool. Coarsely chop. Cover and reserve for service.
2. Prepare spinach by tearing into bite sized pieces. Cover and refrigerate for service.

Parmesan Shells

• EverLight Gold Food Release Spray RFS Item # 14708
• 1-1/3 Cups Parmesan cheese, coarsely grated
• 1 Cup Parmesan cheese, finely grated

1. Prepare Parmesan shell by spraying an 8-inch nonstick sauté pan with EverLight Gold. Heat pan over medium heat.
2. For each shell, add 1/3 cup coarsely grated Parmesan to the bottom of the sauté pan, distributing the cheese evenly across the pan. Allow the cheese to bubble for about 30 seconds before adding an additional 1/4-cup of finely grated Parmesan.
3. When the cheese starts to turn golden brown, remove from the pan and place over a mold or a small stainless steel bowl. Allow to cool.

• 1 Pound Cobblestone Market Smoked Turkey Breast RFS Item # 42758 cut into 1/2-inch cubes 

1. Toss spinach, turkey and hazelnuts in a bowl.
2. Divide salad among the cooled Parmesan shells. Serve the dressing on the side. Serve immediately.