Use leftover roasted turkey to make this spinach salad filled with dried fruit, onion, blue cheese, walnuts, and warm toasted bread soaked in fresh herb vinaigrette.
Turkey Spinach Salad with Herb Vinaigrette
2 cups hearty bread, cut or torn into 1/2-inch pieces
1 tablespoon olive oil
6 cups fresh baby spinach
2 cups shredded turkey (or chicken)
1/4 cup chopped dried apricots
2 tablespoons dried cranberries
1/4 cup thinly sliced red onion
1/4 cup blue cheese crumbles (or goat cheese)
1/4 cup toasted and coarsely chopped walnuts
2/3 cup fresh herb vinaigrette
For more easy and fresh meal options to fit your busy schedule, check out this week’s #WeekdaySupper menu.
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