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- 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)
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.
- 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
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