A recipe for Turkey Spinach Salad with Herb Vinaigrette. It is filled with dried fruit, walnuts, blue cheese, and toasted bread soaked in dressing.
Course
Salad
Cuisine
American
Prep Time30minutes
Total Time30minutes
AuthorRenee
Ingredients
For the salad:
2cupshearty breadcut or torn into 1/2-inch pieces
1tablespoonolive oil
6cupsfresh baby spinach
2cupsshredded turkey or chicken
1/4cupchopped dried apricots
2tablespoonsdried cranberries
1/4cupthinly sliced red onion
1/4cupblue cheese crumblesor goat cheese
1/4cuptoasted and coarsely chopped walnuts
For the dressing:
1teaspoondijon mustard
1teaspoonhoney
1/3cupred wine vinegar
Pinch of salt or sea salt
Pinch of fresh ground pepper
1/2clovegarlicchopped
1/2small shallotchopped
A few sprigs of fresh parsley
4fresh basil leaves
1teaspoonfresh thyme leaves
6to 8 fresh rosemary leaves
1/2to 2/3 cup olive oil
Instructions
For the salad:
Preheat oven to 350 degrees F.
Place bread pieces on a baking sheet. Drizzle with olive oil and toss to coat. Spread bread out evenly on baking sheet. Bake 10 to 15 minutes, stirring twice, until lightly toasted.
While the bread is toasting, toss together spinach, turkey, apricots, cranberries, and onion in a large salad bowl.
Prepare the dressing. Toss 2/3 cup dressing with the warm bread pieces. Reserve any remaining dressing for another purpose.
Add bread and dressing to the salad mixture. Toss to combine.
Top with blue cheese and walnuts. Serve immediately.
For the dressing:
Put the mustard, honey, vinegar, salt, pepper, garlic, shallot, parsley, basil, thyme, and rosemary in a blender. Blend on high speed until ingredients are combined. Turn blender to low speed and slowly pour in 1/2 cup of the olive oil.
Taste and adjust oil/vinegar balance to your preference by adding more oil in small increments.
Recipe Notes
A recipe for Turkey Spinach Salad with Herb Vinaigrette. It is filled with dried fruit, walnuts, blue cheese, and toasted bread soaked in dressing.