300 g (11 oz) celery
2 yellow peppers
400 g (14 oz) smoked turkey breast
1 small onion
4 tbsp mayonnaise
1 cup (8 fl oz) 250 ml low fat yogurt
2 tsp hot mustard
1 tsp maple syrup
1/2 tsp salt
Pinch white pepper
2 yellow peppers
400 g (14 oz) smoked turkey breast
1 small onion
4 tbsp mayonnaise
1 cup (8 fl oz) 250 ml low fat yogurt
2 tsp hot mustard
1 tsp maple syrup
1/2 tsp salt
Pinch white pepper
method
1. Separate celery into stalks, cut off green tops, rinse in lukewarm water, dry and put aside. Wash and dry stalks, removing any coarse strings. Slice into 1 cm (1/3 in) pieces.
2. Halve peppers, remove stems and seeds, wash and dry, then cut into strips. Carve turkey into slices 1 cm (1/3 in) thick, then cut slices into 1 cm (1/3 in strips.
3. Peel and grate onion before combining with mayonnaise, yogurt, mustard, maple syrup, salt and pepper.
4. Toss all salad ingredients lightly in dressing, then cover and allow to stand at room temperature for about 10 minutes before serving.
5. Serve with crackers and garnish with green celery tops.
2. Halve peppers, remove stems and seeds, wash and dry, then cut into strips. Carve turkey into slices 1 cm (1/3 in) thick, then cut slices into 1 cm (1/3 in strips.
3. Peel and grate onion before combining with mayonnaise, yogurt, mustard, maple syrup, salt and pepper.
4. Toss all salad ingredients lightly in dressing, then cover and allow to stand at room temperature for about 10 minutes before serving.
5. Serve with crackers and garnish with green celery tops.
serving amount
serves 4
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