Rhian Rodrigues’ Roast Turkey Salad with Cranberry Chilly Dressing
Ingredients:
Roast turkey, shredded 200g
Roast potato, chunks 60g
Roast carrot sticks
Iceberg lettuce 100g
Green onion sticks
Chives sticks for garnish 40g
For the dressing:
Cranberry sauce
Red wine vinegar
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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