Turkey, orange, cranberry and hazelnut salad
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Time to make:
$5.20 per serve
(at time of publication)
Full ingredients list:
2 teaspoons maple syrup
2 tablespoons orange juice
1 tablespoon white vinegar
1 tablespoon olive oil
4 cups mixed salad leaves
1 Lebanese cucumber, peeled into ribbons
1/2 bunch flat-leaf parsley, roughly chopped
2 oranges, peeled, segmented
1 1/2 tablespoons (30g) dried cranberries, chopped
1/4 cup (30g) hazelnuts, chopped
400g leftover cooked turkey breast, sliced, to serve
1 long grainy sourdough baguette, torn, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Make dressing: Combine all ingredients in a small jar. Seal jar and shake well to combine.
Step 2 Place salad leaves, cucumber ribbons and chopped parsley in a large salad bowl; drizzle with dressing and toss. Add orange segments to bowl; scatter with cranberries and hazelnuts.
Step 3 Serve salad with turkey slices and pieces of sourdough.
About this recipe
First published: January 2015