Turkey and Mango Salad
Serves: 6
Prep time: 15 minutes
Cook time: 5-10 minutes
1 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- ½ cup sunflower and pumpkin seeds
- ¼ cup dijon mustard
- 1 tablespoon honey
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- ½ teaspoon black pepper
- 5 cups baby spinach
- 200g cherry tomatoes, halved
- ½ red onion, thinly sliced
- 500g cooked turkey breast, sliced or shaved
- 1 large mango, sliced
- ½ cup dried cranberries
Method:
- HEAT a frypan over medium heat. Dry toast the sunflower and pumpkin seeds for 5 minutes or until golden. Set aside to cool.
- COMBINE mustard, honey, vinegar, olive oil and pepper in a small jug to make the dressing.
- COMBINE baby spinach, tomatoes and red onion in large salad bowl.
- SPRINKLE turkey meat, mango, cranberries and seeds on top of salad vegetables.
- DRIZZLE a small amount of dressing on salad and serve with remainder in small jug.
What's Great About It:
This salad is the perfect way to use up those turkey leftovers from Christmas dinner. It is just what you need after all those festive celebrations and is also light and fresh enough to be enjoyed on a hot summer’s day
