Turkey Salad

An elegant and refreshing way of using that leftover turkey.

Serves 6

650g/12 oz turkey meat cut into strips or small chunks

75g/3oz shelled walnuts, lightly toasted

1 large dessert apple cored and cut into very thin strips then tossed in a tbsp lemon juice

3 tbsp pomegranate seeds*

1 small red onion, peeled and thinly sliced and soaked in 1 tbsp lemon juice

bag baby salad leaves

lemon honey vinaigrette

*Note: To remove the seeds from the pomegranate: halve with a sharp knife hold over a basin and knock with the back of a spoon until the seeds fall out.


  1. Just before serving, toss the salad leaves in a little vinaigrette just enough to make the leaves shiny.
  1. Place on a large flat serving plate or individual plates then sprinkle over the other ingredients. Serve.

Lemon Honey Vinaigrette


6 tbsp olive oil

2 tbsp lemon juice

1 tsp runny honey

½ tsp grain mustard


1. Place all the ingredients in a small screw top jar, place the lid on and shake until all ingredients are mixed together. Use as needed

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