Turkey and Apricot Bread Salad
Rate this recipe
4.7/5
(3 Votes)
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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.
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