Preparation time: 25 minutes.
Calories: 330 per portion
40 g (1 1/2 oz) hazelnuts
75 g (3 oz) grapes, quartered and pipped
100 g (4 oz) drained canned water chestnuts
225 g (8 oz) Chinese leaves, finely shredded
450 g (1 lb) cooked turkey meat, cut in bite-sized pieces
for the dressing
2 teaspoons grated Parmesan cheese
2 teaspoons olive, sunflower or walnut oil
2 teaspoons lemon or orange juice
pinch of mustard powder
1 garlic clove, crushed (optional)
pinch of black pepper
pinch of sea salt
few drops of Worcestershire sauce
150 ml (1/4 pint) natural low-fat yogurt
1. Put the hazelnuts in an ungreased heavy-based pan over a low heat for 2-3 minutes, stirring until lightly browned. Combine with all the other salad ingredients in a bowl.
2. Blend all the dressing ingredients except the yogurt in a liquidizer. Transfer to a jug. Mix the yogurt into the dressing with a wooden spoon and stir the dressing into the salad. Mix the salad ingredients well.
Turkey is a very lean meat and can become rather dry after cooking. Avoid this happening by covering cooked turkey with stock before storing in the refrigerator if preparing it in advance.
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