Turkey, sweet potato & pecan salad

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve time to make 15 min

gluten free di­a­betes friendly $4.75 ¼ cup re­duced-fat plain yo­ghurt 2 tea­spoons lemon juice 2 tea­spoons whole­grain

mus­tard 3 cel­ery stalks, thinly sliced

di­ag­o­nally 1 large red ap­ple, cored,

thinly sliced 2 cups (250g) leftover roasted sweet potato, cut into chunks 400g leftover skin­less roast turkey breast, coarsely chopped 4 cups mixed salad leaves 1 Le­banese cu­cum­ber,

halved length­ways, sliced 2 ta­ble­spoons dried

cran­ber­ries 2 ta­ble­spoons toasted

pecans, chopped 1 Mix yo­ghurt, lemon juice and mus­tard in a small bowl un­til smooth. Set aside. 2 Com­bine the cel­ery, ap­ple, sweet potato, chopped turkey, salad leaves, cu­cum­ber and cran­ber­ries in a large bowl. toss gen­tly to com­bine, driz­zle with the yo­ghurt dress­ing and sprin­kle with pecans.

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