Name: Turkey, cranberry and peanut salad
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1/2 cup (125ml) red wine vinegar; 1 teaspoon dijon mustard; 1/4 cup (60ml) light olive oil; 1 kilogram cooked turkey breast, shredded coarsely; 2/3 cup (90g) dried cranberries; 3 (450g) stalks celery, trimmed, sliced thinly; 1 1/4 cup (100g) bean sprouts; 1 cup (50g) snow pea sprouts; 1/2 cup (70g) roasted unsalted peanuts; 1/2 cup fresh mint leaves, firmly packed, torn; salt and freshly ground black pepper, to season; 1 butter lettuce, leaves separated

Ingredients

1/2 cup (125ml) red wine vinegar

1 teaspoon dijon mustard

1/4 cup (60ml) light olive oil

1 kilogram cooked turkey breast, shredded coarsely

2/3 cup (90g) dried cranberries

3 (450g) stalks celery, trimmed, sliced thinly

1 1/4 cup (100g) bean sprouts

1 cup (50g) snow pea sprouts

1/2 cup (70g) roasted unsalted peanuts

1/2 cup fresh mint leaves, firmly packed, torn

salt and freshly ground black pepper, to season

1 butter lettuce, leaves separated

Method

1.In a large bowl, combine vinegar, mustard and oil. Add turkey, cranberries, celery, sprouts, nuts and mint; toss gently to combine. Season.

2.Serve salad on lettuce leaves.

You can also make this salad with leftover barbecued chicken.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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