Turkey & Bean Salad with Apricot-Ginger Dressing

August 12, 2010

This recipe is the perfect solution for too much leftover Thanksgiving Day turkey.

Makes 6 servings

Ingredients
  • 12 cups salad spinach
  • 12 to 16 ounces cooked turkey or chicken breast, cut into 1/2-inch cubes
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged garbanzo beans
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged blackeyes or navy beans
  • 2 cups small broccoli florets
  • 1 large sweet apple (red delicious), cored, unpeeled, cubed
  • 1/3 cup dried cranberries or raisins
  • 1/2 cup walnut pieces
  • Apricot-Ginger Dressing (recipe follows)
  • Salt and pepper, to taste
Preparation
  1. In a salad bowl combine spinach, turkey, garbanzo beans, blackeyes, broccoli, apple, cranberries, and walnuts.
  2. Pour apricot ginger dressing over and toss. Season to taste with salt and pepper.
  3. Serve salad on large salad plates or in bowls

Apricot

Ginger Dressing

Makes about 1 1/4 cups

Ingredients
  • 3/4 cup fat
  • free ranch dressing
  • 1/2 cup apricot preserves or jam
  • 1 teaspoon Dijon
  • style mustard
  • 3/4 teaspoon ground ginger
Preparation
  1. Combine all ingredients. Refrigerate until ready to use.

TIP: For a tropical topping, prepare the dressing using mango chutney instead of apricot preserves or jam.

Posted in: Recipes, Salads