Turkey, sweet potato and pecan salad
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Time to make:
$4.75 per serve
(at time of publication)
Full ingredients list:
1/4 cup reduced-fat plain yoghurt
2 teaspoons lemon juice
2 teaspoons wholegrain mustard
3 celery stalks, thinly sliced diagonally
1 large red apple, cored, thinly sliced
2 cups (250g) leftover roasted sweet potato, cut into chunks
400g leftover skinless roast turkey breast, coarsely chopped
4 cups mixed salad leaves
1 Lebanese cucumber, halved lengthways, sliced
2 tablespoons dried cranberries
2 tablespoons toasted pecans, chopped
Nutritional information (per serve)
Instructions and steps:
Step 1Mix yoghurt, lemon juice and mustard in a small bowl until smooth. Set aside.
Step 2Combine the celery, apple, sweet potato, chopped turkey, salad leaves, cucumber and cranberries in a large bowl. Toss gently to combine, drizzle with the yoghurt dressing and sprinkle with pecans.
About this recipe
First published: January 2017