Dietitian's Pick: Turkey, Orange, Cranberry & Hazelnut Salad
Serves: 4 Time to make: 15 mins
*serving size depends on each bariatric patient's need
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
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)
Total fat 16.4g
Saturated fat 2.4g
Dietary fibre 6.8g