- 6
Ingredients
- 2 cups torn hearty whole grain bread
- 1 tablespoon extra-virgin olive oil
- 6 cups baby spinach
- 2 cups shredded cooked turkey or chicken, torn into pieces
- 1/4 cup dried apricots, cut in thin slivers
- 1/4 cup dried cranberries (optional)
- 1/4 red onion, thinly sliced
- 1/3 cup white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon-style mustard
- 2 teaspoons snipped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 fluid ounces crumbled blue cheese
- 1/4 cup walnuts, toasted and chopped
- Cracked black pepper (optional)
Preparation
Step 1
Directions
1. Preheat oven to 350 degrees F. In a medium bowl toss bread with 1 tablespoon olive oil; spread in a 15x10x1-inch baking pan. Bake 10 to 15 minutes or until lightly toasted, stirring twice.
2. Meanwhile, in a large salad bowl toss together spinach, turkey, dried apricots, cranberries (if desired) and red onion; set aside.
3. For dressing, in a medium bowl whisk together the white wine vinegar, 1/4 cup olive oil, mustard, rosemary, salt and pepper.
4. Toss warm bread pieces with dressing. Add bread and dressing to spinach mixture; toss to combine. Serve immediately topped with blue cheese, walnuts and cracked black pepper, if desired.
Nutrition Facts (Turkey and Apricot Bread Salad) Servings Per Recipe 6,
cal. (kcal) 317,
Fat, total (g) 20,
chol. (mg) 44,
sat. fat (g) 5,
carb. (g) 13,
Monosaturated fat (g) 10,
Polyunsaturated fat (g) 4,
fiber (g) 3,
sugar (g) 4,
pro. (g) 20,
vit. A (IU) 3839,
vit. C (mg) 17,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 3,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 121,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 462,
Potassium (mg) 271,
calcium (mg) 141,
iron (mg) 3,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet