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Turkey and Apricot Bread Salad
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Brief Description
Turkey and Apricot Bread Salad
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Main Ingredient
Spinach
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Category: Salads
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Cuisine: American
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Prep Time: 5 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Flavor Secret: It may seem like an extra step, but tossing the chunks of bread with the dressing before adding them to the salad makes all the difference. Those dried-out pieces need a moment to absorb the bright, herbal dressing so that when you bite in they're slightly softened and bursting with flavor.
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Posted By: cookingmama
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Posted On: Mar 14, 2013
Number of Servings:
Ingredients:
- 2 cups - Torn hearty whole grain bread
- 1 tablespoons - Extra-virgin olive oil
- 6 cups - Baby spinach
- 2 cups - Cooked turkey or chicken torn into pieces
- 1/4 cups - Dried apricots cut in thin slivers
- 1/4 cups - Dried cranberries (optional)
- 1/4 whole - Red onion thinly sliced
- 1/3 cups - White wine vinegar
- 1/4 cups - Extra-virgin olive oil
- 1 tablespoons - Dijon-style mustard
- 2 teaspoons - Snipped fresh rosemary
- 2 ounces - Crumbled blue cheese
- 1/4 cups - Toasted walnuts
- - Cacked black pepper (optional)
Directions:
1. Preheat oven to 350°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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