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Turkey and Apricot Bread Salad

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  • Makes: 6 servings
  • Start to Finish: 20 mins

Turkey and Apricot Bread Salad



  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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