Fall Favorites

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.