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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Warm Bread Salad

Makes: 6 servings
Start to Finish 20 mins
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)
  • 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 (g) 121,
  • Cobalamin (Vit. B12) (g) 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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