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Turkey Salad

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Ingredients
  Hazelnuts 2 Ounce (50 Grams)
  Grapes 3 Ounce, quartered and pipped (75 Grams)
  Drained canned water chestnuts 4 Ounce, drained (100 Grams)
  Chinese leaves 8 Ounce, finely shredded (225 Grams)
  Grated parmesan cheese 3 Teaspoon
  Egg 1
  Olive oil/Sunflower / walnut oil 2 Teaspoon
  Lemon juice/Orange juice 2 Teaspoon
  English mustard powder 1 Pinch
  Garlic 1 Clove (5 gm), peeled and crushed
  Freshly ground black pepper 1 Pinch
  Sea salt 1 Pinch
  Worcestershire sauce 5 Drop
  Unsweetened yogurt 1⁄4 Pint (150 Milliliter)
Directions

1. Place the hazelnuts in an ungreased heavy-based pan over a low heat for 2-3 minutes, stirring until lightly browned.
2. Combine with all the other salad ingredients in a large bowl.
3. Blend all the dressing ingredients except the yogurt in a liquidizer. Transfer to a jug.
4. Mix the yogurt into the dressing by hand and stir the dressing into the salad. Mix well then serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Meat
Interest: 
Healthy
Servings: 
6

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3.73125
Average: 3.7 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 138 Calories from Fat 84

% Daily Value*

Total Fat 10 g15.1%

Saturated Fat 1.8 g9%

Trans Fat 0 g

Cholesterol 37.4 mg12.5%

Sodium 113.3 mg4.7%

Total Carbohydrates 10 g3.3%

Dietary Fiber 1.7 g6.6%

Sugars 4.6 g

Protein 5 g9.6%

Vitamin A 35.1% Vitamin C 33.9%

Calcium 8.7% Iron 6.7%

*Based on a 2000 Calorie diet

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Turkey Salad Recipe