A wholesome, nutritious and delicious entree 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.

Turkey and Bean Salad with Apricot-Ginger Dressing

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 pepper, to taste

1. For Apricot-Ginger Dressing: Combine all ingredients. Refrigerate until ready to use. Makes about 1 1/4 cups.
2. 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.
3. 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.