Turkey, sweet potato and pecan salad
Leftover turkey this Christmas? Try this tasty salad that can be ready in 20 minutes.
Serves: 4
Time to make: 15 mins
Total cost: $24.60 / $6.15 per serve
(at time of publication)
Ingredients
- ¼ cup low-fat plain yoghurt
- 2 teaspoons lemon juice
- 2 teaspoons wholegrain mustard
- 3 stalks celery, thinly sliced diagonally
- 1 large red apple, cored, thinly sliced
- 2 cups (250g) chopped roasted kumara*
- 400g skinless roast turkey breast, coarsely chopped*
- 4 cups mixed salad leaves
- 1 Lebanese cucumber, halved lengthways, sliced
- 2 tablespoons dried cranberries
- 2 tablespoons chopped toasted pecans, to garnish
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Instructions
1 In a small bowl, mix yoghurt, lemon juice and mustard until smooth. Set aside.
2 In a large bowl, combine celery, apple, kumara, turkey, salad leaves, cucumber and cranberries.
3 Drizzle salad with yoghurt dressing and garnish with pecans to serve.
Variations
Make it gluten free: Check mustard is gluten free.
HFG tip
*Note: Cost per serve will be less if using leftovers.
Nutrition Info (per serve)
-
Calories 336cal
-
Kilojoules 1410kJ
-
Protein 34g
-
Total fat 9g
-
–Saturated fat 2g
-
Carbohydrates 25g
-
–Sugars 15g
-
Dietary fibre 4g
-
Sodium 340mg
-
Calcium 120mg
-
Iron 2mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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