Turkey & Bean Salad with Apricot-Ginger Dressing

This recipe for turkey and two kinds of beans is dressed with a vinaigrette that is both sweet and piquant.

• 12 cups spinach
• 1 pound cooked turkey cut into 2-inch cubes
• 1 ( 15 oz ) can garbanzo beans, rinsed, drained
• 1 ( 15 oz) can navy beans, rinsed, drained
• 2 cups broccoli florets
• 1 large sweet apple (red delicious), cored, unpeeled, cubed
• 1/2 cup dried cranberries, chopped
• 2 cups walnut pieces
• Salt and freshly milled pepper to taste

Apricot-Ginger Dressing

• 6 tablespoons olive oil
• 3 tablespoon red wine vinegar
• 1 cup apricot preserves
• 2 teaspoons Dijon mustard
• 2 teaspoons grated fresh ginger

METHOD

Combine spinach, turkey, both beans, broccoli, apple, raisins, and walnuts in salad bowl. Pour on dressing and toss.

Season to taste with salt and pepper.

Serve on a bed of lettuce.

Apricot-Ginger Dressing: Combine all ingredients in a food processor and blend until frothy. This yields about two cups dressing, plenty for another day. Refrigerate what you don't use.

Serves: 6

Contributor: Junior Trimmer

this recipe from www.inmamaskithchen.com

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