Turkey & Apricot Bread Salad
Source: Better Homes & Gardens Magazine
Ingredients
- 1 c. (2 pieces) hearty whole grain bread, torn or cubed
- 1 Tbls. extra-virgin olive oil
- 3-4 c. baby spinach
- 1 c. cooked turkey, cut in thin slivers or shredded
- 1/8 c. dried apricots, cut in thin slivers
- 1/8 c. dried cranberries, optional
- 2 Tbls. red onion, diced or thinly sliced
- ¼ c. gorgonzola cheese, crumbled
- 2 Tbls. walnut pieces, toasted
- cracked black pepper, optional
Dressing
- 2 Tbls. + 2 t. white wine vinegar
- 2 Tbls. extra-virgin olive oil
- 1-1/2 t. Dijon mustard
- ¼ t. dried rosemary
- salt & pepper to taste
Instructions
Preheat oven to 350 degrees.
In a medium bowl toss bread with 1 tablespoon olive oil; spread on a shallow baking pan. Bake for 10-15 minutes or until lightly toasted, stirring once.
In a large salad bowl, toss together spinach, turkey, dried apricots, dried cranberries (if desired) and red onion; set aside.
Dressing, in a medium bowl whisk together white wine vinegar, 2 tablespoons olive oil, mustard, rosemary, salt and pepper.
Toss the warm bread pieces with the dressing. Add bread and dressing to the spinach mixture; toss to combine.
Serve immediately topped with gorgonzola cheese, walnuts and cracked black pepper if desired
NOTE: Serves 4. Double the recipe to feed 6-8 people.