Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A festive-style salad without the sugar.
Equipment: Frying pan; saucepan
Measures and names
Ingredients
- 300 g cooked turkey, sliced
- 4 rashers of bacon, crisped
- 2 eggs, boiled
- 1 avocado, sliced
- 50 g blue cheese or cheddar
- Salad leaves and cherry tomatoes
- Olive oil, mustard and vinegar (dressing)
Method
- Boil the eggs for 8 minutes, cool, peel and halve. Fry the bacon until crisp.
- Lay the salad leaves over a large platter.
- Arrange the turkey, bacon, eggs, avocado and cheese in neat rows.
- Whisk the olive oil, mustard and vinegar into a dressing — a sharp mustard dressing does the job that sweet cranberry sauce usually does.
- Drizzle over and season with black pepper. Taste before adding salt — the bacon already seasons the dish.
Swaps and tips
A great way to use leftover roast turkey. Skip the usual sweet cranberry sauce; a little mustard dressing does the job.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 57 g | 3 g | 5 g | 58 g | 766 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
