Dietitian's Pick: Turkey, Orange, Cranberry & Hazelnut Salad
Serves: 4 Time to make: 15 mins
*serving size depends on each bariatric patient's need

Ingredients
2 teaspoons maple syrup
2 tablespoons orange juice
1 tablespoon white vinegar
1 tablespoon olive oil
4 cups mixed salad leaves
1 Lebanese cucumber, peeled into ribbons
½ bunch flat-leaf parsley, roughly chopped
2 oranges, peeled, segmented
1½ tablespoons dried cranberries, chopped
¼ cup hazelnuts, chopped
400g leftover cooked turkey breast, sliced, to serve
1 long grainy sourdough baguette, torn, to serve
Instructions
Make dressing: Combine all ingredients in a small jar. Seal jar and shake well to combine.
Put the salad leaves, cucumber and parsley in a large salad bowl; drizzle with dressing and toss. Add orange segments; scatter with cranberries and hazelnuts.
Serve salad with turkey slices and pieces of sourdough.
Nutritional information (per serve)
Kilojoules 2,119kJ
Calories 507cal
Protein 35.3g
Total fat 16.4g
Saturated fat 2.4g
Carbohydrates 50.9g
Sugars 17.5g
Dietary fibre 6.8g
Sodium 668mg
Calcium 151mg
Iron 2.9mg
Source: healthyfoodguide.com.au