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

1. Make dressing: Combine all ingredients in a small jar. Seal jar and shake well to combine.

2. 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.

3. 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