1 c. (2 pieces) hearty whole grain bread, torn or cubed
1 Tbls. extra-virgin olive oil
3-4 c. baby spinach
1 c. cooked turkey, cut in thin slivers or shredded
1/8 c. dried apricots, cut in thin slivers
1/8 c. dried cranberries, optional
2 Tbls. red onion, diced or thinly sliced
¼ c. gorgonzola cheese, crumbled
2 Tbls. walnut pieces, toasted
cracked black pepper, optional
2 Tbls. + 2 t. white wine vinegar
2 Tbls. extra-virgin olive oil
1-1/2 t. Dijon mustard
¼ t. dried rosemary
salt & pepper to taste
Preheat oven to 350 degrees.
In a medium bowl toss bread with 1 tablespoon olive oil; spread on a shallow baking pan. Bake for 10-15 minutes or until lightly toasted, stirring once.
In a large salad bowl, toss together spinach, turkey, dried apricots, dried cranberries (if desired) and red onion; set aside.
Dressing, in a medium bowl whisk together white wine vinegar, 2 tablespoons olive oil, mustard, rosemary, salt and pepper.
Toss the warm bread pieces with the dressing. Add bread and dressing to the spinach mixture; toss to combine.
Serve immediately topped with gorgonzola cheese, walnuts and cracked black pepper if desired