With its wonderfully contrasting tastes and textures, this salad makes a satisfying main course that is luxurious without containing a lot of saturated fat. It is the perfect recipe for roast turkey leftovers or high-quality cooked turkey bought from the deli counter in the supermarket. See more ideas at the bottom of this page for other flavour inspiration.
For a spicy Indian flavour, stir in 2 tbsp tikka masala curry paste (or to taste) with the yogurt. Garnish with chopped fresh coriander instead of the tarragon. * Lower the fat content by using reduced-fat mayonnaise. * Use 55 g (2 oz) natural roasted cashews instead of the pecans, and 2 cored and chopped dessert apples instead of the grapes. Add 55 g (2 oz) sultanas. * Try 225 g (8 oz) firm smoked tofu instead of the turkey to make a tempting vegetarian salad.
Turkey, without skin, is a first-class source of low-fat protein, and it contains more vitamin B12, niacin and zinc than chicken. * Black grapes provide useful amounts of bioflavonoids, the antioxidants that help to protect against the damaging effect of free radicals linked with cancer.
niacin * B12, E, copper * B1, B6, calcium, iron, potassium, selenium