Turkey Salad
Ingredients
- 1 1/2 oz hazelnuts
- 3 oz grapes quartered and pipped
- 4 oz drained canned water chestnuts
- 8 oz Chinese leaves finely shredded
- 1 lb cooked turkey meat cut in bite-sized pieces
for the dressing
- 2 teaspoons grated Parmesan cheese
- 1 egg
- 2 teaspoons olive sunflower or walnut oil
- 2 teaspoons lemon or orange juice
- pinch of mustard powder
- 1 garlic clove crushed (optional)
- pinch of black pepper
- pinch of sea salt
- few drops of Worcestershire sauce
- 1/4 pint natural low-fat yogurt
Instructions
- Put the hazelnuts in an ungreased heavy-based pan over a low heat for 2-3 minutes, stirring until lightly browned. Combine with all the other salad ingredients in a bowl.
- Blend all the dressing ingredients except the yogurt in a liquidizer. Transfer to a jug. Mix the yogurt into the dressing with a wooden spoon and stir the dressing into the salad. Mix the salad ingredients well.
- Turkey is a very lean meat and can become rather dry after cooking. Avoid this happening by covering cooked turkey with stock before storing in the refrigerator if preparing it in advance.
Calories: 370 kcal
Carbohydrates: 23 g
Protein: 29 g
Fat: 19g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 129 mg
Sodium: 256 mg
Potassium: 769 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 3791 IU
Vitamin C: 46 mg
Calcium: 179 mg
Iron: 3 mg