This is a lovely crunchy salad for winter, full of contrasting tastes and tossed with an unusual dressing made from cranberry sauce and walnut oil. Red cabbage makes an interesting base, but does tend to stain the other ingredients, so serve the salad as soon as everything has been mixed together.
Use white cabbage instead of red, and substitute green or red-skinned dessert apples for the carrots and sultanas. * For a summer salad, make the dressing with 4 tbsp extra virgin olive oil, 2 tsp Dijon mustard, 1 tbsp clear honey, 2 tbsp lemon juice, 2 tsp finely grated fresh root ginger and seasoning to taste. Stir the diced turkey into the dressing. Steam 250 g (9 oz) asparagus, cut into bite-sized pieces, with 100 g (3½ oz) shelled fresh broad beans, 200 g (7 oz) small sugarsnap peas and 400 g (14 oz) sliced new potatoes for 10 minutes or until just tender. (If the skins of the broad beans are a little tough, peel them away to reveal the bright green and tender bean beneath.) Toss the vegetables with the turkey and dressing while still hot. Fold in 2 tbsp snipped fresh chives. Serve warm or at room temperature.
Pecan nuts are a rich source of essential fatty acids and polyunsaturated fats. * Cranberries contain a compound that helps to prevent E. coli bacteria from causing urinary tract infections. * Red cabbage provides useful amounts of the B vitamin folate, vitamin C and potassium. Potassium helps to protect against the adverse effects of a high salt intake on blood pressure.
C, B6, B12, niacin, copper, A, B1, E, folate, iron, potassium, zinc