Turkey salad & warm clementine dressing

Ingredients

  • 1 pomegranate
  • 2 tablespoons low-fat natural yoghurt
  • 75 g rocket
  • 75 g watercress
  • 2 red chicory
  • 1 teaspoon runny honey
  • 50 g dried cranberries
  • + 23 more ingredients
    • 100 g mixed nuts and seeds, such as hazelnuts, pistachios or pumpkin seeds
    • 250 g leftover free-range turkey
    • freshly ground black pepper
    • sea salt
    • 2 tablespoons red wine vinegar
    • 2 clementines
    • olive oil
    • 2 banana shallots
    • 1 pomegranate
    • 2 tablespoons low-fat natural yoghurt
    • 75 g rocket
    • 75 g watercress
    • 2 red chicory
    • 1 teaspoon runny honey
    • 50 g dried cranberries
    • 100 g mixed nuts and seeds, such as hazelnuts, pistachios or pumpkin seeds
    • 250 g leftover free-range turkey
    • freshly ground black pepper
    • sea salt
    • 2 tablespoons red wine vinegar
    • 2 clementines
    • olive oil
    • 2 banana shallots

Peel and finely dice the shallots, then add to a small frying pan with a splash of olive oil and cook over a medium-low heat for around 5 minutes, or until golden and sticky. Finely grate in the zest from the clementines, then squeeze in the juice and cook for a further 5 minutes, or until reduce...

View full recipe at SpringPad

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