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    THE DISH THAT Keeps Giving

    Oct 28, 2018 4 minutes

    HOW TO USE LEFTOVER Turkey

    TURKEY, CRANBERRY & PEANUT SALAD

    PREP TIME 20 mins SERVES 6

    • 1kg leftover cooked turkey
    • ⅔ cup dried cranberries
    • 3 stalks celery, trimmed, thinly sliced
    • 1¼ cups bean sprouts
    • 1 cup snow pea sprouts
    • ½ cup roasted unsalted peanuts
    • ½ cup firmly packed mint leaves, torn
    • salt and black pepper
    • 1 lettuce, leaves separated

    MUSTARD DRESSING

    • ½ cup red wine vinegar
    • 1 teaspoon dijon mustard
    • ¼ cup light olive oil

    1 Coarsely shred turkey.

    2 Make the Mustard dressing (see below).

    3 Add turkey, cranberries, celery, sprouts, nuts and mint to the Mustard dressing; toss gently to combine. Season to taste.

    4 Serve salad on lettuce leaves.

    Mustard dressing

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