Turkey and Apricot Bread Salad

Turkey and Apricot Bread Salad + enlarge image
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1 users rated this recipe an average rating of 5.0
Makes:
6 servings
Start to Finish:
20 mins
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Turkey and Apricot Bread Salad

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.

Nutrition Facts

(Turkey and Apricot Bread Salad)
    Per serving:
  • 317 kcal cal.,
  • 20 g fat
  • (5 g sat. fat,
  • 4 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 44 mg chol.,
  • 462 mg sodium,
  • 13 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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