|
12 cups torn fresh spinach 2 cups cubed cooked turkey 2 cups broccoli florets 1 can (15 1/2 ounces) black-eyed peas 2 cups garbanzo beans,cooked and drained 1 large unpeeled red apple, cubed. 1/2 cup chopped walnuts 1/3 cup dried cranberries 3/4 cup ranch salad dressing 1/2 cup apricot preserves or jam 1 tsp. Dijon mustard 3/4 tsp. ground ginger |
|
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. Makes 8 - 10 servings. |