Turkey and
Bean Salad with Apricot-Ginger Dressing
- 12 cups salad spinach
12 to 16 ounces cooked turkey or chicken breast, cut into 1/2-inch
cubes
1 can (15 ounces) Garbanzo beans or 1 1/2 cups cooked dry-packaged
Garbanzo beans, rinsed, drained
1 can (15 ounces) Blackeyes or Navy beans or 1 1/2 cups cooked
dry-packaged 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
Apricot-Ginger Dressing (recipe follows)
Salt and pepper, to taste
- 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).
Apricot-Ginger Dressing
3/4 cup fat-free ranch
dressing
1/2 cup apricot preserves or jam
1 teaspoon Dijon-style mustard
3/4 teaspoon ground ginger.
- Combine all ingredients.
Refrigerate until ready to use.
Makes about 1 1/4 cups.
TIP: For a tropical topping,
prepare the dressing using mango chutney instead of apricot preserves
or jam.
Nutrient Information Per serving: Calories
411; Fat 8g; % Calories from Fat 16; Carbohydrate 58g; Folate
367mcg; Sodium 999mg; Protein 31g; Dietary Fiber 11g; Cholesterol
47mg
Recipe provided courtesy of The Bean Education
& Awareness Network.
