Turkey and Apricot Bread Salad

Photo by Courtney P.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from bhg.com

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)

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.

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