About this recipe:Lean turkey breast and grilled smoked bacon, with the addition of beans, mushrooms, luscious mango and fresh salad leaves, make a delicious, low-fat main course salad. It's all tossed in a fruity cranberry dressing.
4 lean smoked back bacon rashers
125g mixed salad leaves (such as radicchio, red chard and lamb's lettuce)
400g can borlotti or cannellini beans, drained and rinsed
150g button mushrooms, sliced
1 mango, peeled, stoned and diced
200g sliced cooked turkey breast, cut into strips
2 tbsp cranberry sauce
1 tbsp balsamic vinegar
4 tbsp olive oil
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Method Prep:20min › Cook:5min › Ready in:25min
Grill the bacon, turning once, for 6–8 minutes or until crisp. Drain on kitchen paper, then cut into thin strips.
Arrange the salad leaves on a large serving dish. Scatter over the beans, mushrooms and mango, then add the turkey and bacon.
Put the cranberry sauce, vinegar, olive oil and 2 tbsp of water in a screw-topped jar and shake together. Drizzle the dressing over the salad, toss together and serve immediately.
*Some lightly cooked fine green beans or asparagus spears would also go well in this salad. *Scatter a few nuts, such as toasted almonds, cashews or walnuts on top of the salad just before serving.