Two-Bean Turkey Salad Recipe

Two-Bean Turkey Salad Recipe
Two-Bean Turkey Salad Recipe photo by Taste of Home
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Two-Bean Turkey Salad Recipe

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Turkey, beans and more combine in this salad. It is a delicious combination.—Bean Education and Awareness Network, Scottsbluff, Nebraska
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 12 cups torn fresh spinach
  • 2 cups cubed cooked turkey
  • 2 cups fresh broccoli florets
  • 1 can (15-1/2 ounces) black-eyed peas or navy beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 large unpeeled red apple, cubed
  • 1/2 cup coarsely chopped walnuts
  • 1/3 cup dried cranberries
  • 3/4 cup ranch salad dressing
  • 1/2 cup apricot preserves
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon ground ginger

Directions

In a large salad bowl, toss the first eight ingredients. In a small bowl, combine salad dressing, preserves, mustard and ginger until blended. Pour over salad and toss to coat. Yield: 8-10 servings.
Originally published as Two-Bean Turkey Salad in Country Woman January/February 2000, p40

Nutritional Facts

1 cup: 323 calories, 16g fat (2g saturated fat), 24mg cholesterol, 357mg sodium, 33g carbohydrate (17g sugars, 5g fiber), 15g protein.

  • 12 cups torn fresh spinach
  • 2 cups cubed cooked turkey
  • 2 cups fresh broccoli florets
  • 1 can (15-1/2 ounces) black-eyed peas or navy beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 large unpeeled red apple, cubed
  • 1/2 cup coarsely chopped walnuts
  • 1/3 cup dried cranberries
  • 3/4 cup ranch salad dressing
  • 1/2 cup apricot preserves
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon ground ginger
  1. In a large salad bowl, toss the first eight ingredients. In a small bowl, combine salad dressing, preserves, mustard and ginger until blended. Pour over salad and toss to coat. Yield: 8-10 servings.
Originally published as Two-Bean Turkey Salad in Country Woman January/February 2000, p40

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