Turkey and Apricot Bread Salad

By courtneyepowell

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)

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

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.