Turkey Salad with a Cranberry Dressing

A delicious salad to make using the leftover turkey from your Christmas dinner. Alternatively, roast a turkey leg specially and debone it.

Serves 8

Prep time: 25 minutes

100g mangetout

400g asparagus

100g fine green beans

500g leftover turkey meat, torn 200g

mixed nuts

pinch of cinnamon

For the dressing

50ml cranberry juice 50ml

cranberry jelly

100ml olive oil

30ml wholegrain mustard

4cm fresh ginger

15ml white wine vinegar

100g strawberries, hulled

1 Top and tail the green vegetables and blanch in a deep saucepan of boiling water until tender. Drain and rinse under cold water.

2 Toss together the green vegetables and torn turkey meat. Toast the nuts in a hot frying pan with a little cinnamon and scatter over the salad.

3 Combine all the ingredients for the dressing and drizzle over salad before serving. Garnish with fresh strawberries.

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