Turkey and Bean Salad
with Apricot-Ginger Dressing
A wholesome and nutritious entrée salad with turkey, garbanzo and black beans, fresh spinach, broccoli florets, apple, dried cranberries and walnuts tossed in a sweet and tangy apricot ginger dressing.
Recipe Ingredients:
Apricot-Ginger Dressing:
3/4 cup ranch dressing
1/2 cup apricot preserves or jam
1 teaspoon Dijon-style mustard
3/4 teaspoon ground ginger
Salad:
12 cups fresh spinach
12 to 16 ounces cooked turkey or chicken breast, cut into 1/2-inch cubes
1 (15-ounce) can garbanzo beans, rinsed, drained
1 (15-ounce) can blackeyes or navy beans, rinsed, drained
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
Salt and ground black pepper, to taste
Cooking Directions:
- For Apricot-Ginger Dressing: Combine all ingredients. Refrigerate until ready to use. Makes about 1 1/4 cups.
- For Salad: Combine spinach, turkey, garbanzo beans, blackeyes, broccoli, apple, cranberries, and walnuts in salad bowl; pour Apricot-Ginger Dressing over and toss. Season to taste with salt and pepper.
- Serve salad on large salad plates or in bowls.
Makes 6 servings (about 2 cups each).
Tip: For a tropical topping, prepare the dressing using mango chutney instead of apricot preserves or jam.
Recipe provided courtesy of The Bean Education & Awareness Network.