Monday, January 21, 2013

Turkey and Apricot Bread Salad

This recipe was adapted from a Better Homes and Garden Magazine.   While I was browsing through the magazine the photo caught my eye and yes off to the store I had to go and quickly get what I didn't have to prepare this oh so yummy looking healthy salad..

  I had bought fresh baby spinach on Saturday and decided to use oven roasted sliced turkey from the deli so all worked out for this meal.  It did take some prep work..Cleaning and removing the stems of the spinach as well as giving it a good wash, toasting the bread and walnuts took a bit of time.  I'd say all in all the meal could be complete in 1  hour or less.(Note:  You can use ready made croutons to make it a bit easier and less time consuming).

I was lucky to have the cranberries and apricots.  I had bought a large bag of dried apricots and have been munching on them to stay away from CANDY..

I adapted the recipe a bit and doubled the amount of dressing to be sure there was enough.

A delightful and different salad that you have options to as far as cheese..If you like goat cheese or something else you fancy use it... ***We did like the Blue Cheese Crumbles.

From my kitchen to yours,


2 cups torn hearty whole grain bread
1 T. extra virgin olive oil
6 cups baby spinach
2 cups cooked turkey or chicken, torn into pieces
1/4 cup dried  apricots, cut in think silvers
1/4 dried cranberries, optional
1/4 cup red onion, thinly sliced (I used scallions)
1/3 cu white wine vinegar
1/4 cup extra virgin olive oil
1 T Dijon mustard
2 tsp. snipped fresh rosemary
2 oz. crumbled blue cheese
1/4 cup toasted walnuts
Cracked pepper, optional

Preheat oven to 350.  n a medium bowl toss bread with the 1 T olive oil; spread in a 15 x10 in baking pan.  Bake for 10 to 15 in. or until lightly tasted, stirring twice.

Meanwhile, in a large salad bowl toss together spinach, turkey, dried apricots, dried cranberries, if desired, and red onion' set aside .

For dressing, in a medium bowl whisk together, white wine vinegar, 1/4 cup olive oil, mustard, rosemary and 1/4 tsp each 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 blue cheese, walnuts and cracked pepper, if desired.

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