Rhian Rodrigues’ Roast Turkey Salad with Cranberry Chilly Dressing

Rhian Rodrigues’ Roast Turkey Salad with Cranberry Chilly Dressing

Ingredients:

Roast turkey, shredded 200g

Roast potato, chunks 60g

Roast carrot sticks 60g

Iceberg lettuce 100g

Green onion sticks 40g

Chives sticks for garnish 40g

For the dressing:

Cranberry sauce 30g

Red wine vinegar 30ml

Chilly infused oil ml

Chilly flakes, a pinch

Method:

Toss the turkey and the winter vegetables together and refrigerate. Dilute the cranberry sauce with red wine, vinegar and oil. Place the cold veggie and meat mixture on the base of a bowl. Add the lettuce on top and pour dressing. Garnish with chilly flakes and chives.

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