Roast turkey salad with cranberry dressing

Roast turkey salad with cranberry dressing


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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.

Maggie Pannell

Serves: 4 

  • 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

Prep:20min  ›  Cook:5min  ›  Ready in:25min 

  1. Grill the bacon, turning once, for 6–8 minutes or until crisp. Drain on kitchen paper, then cut into thin strips.
  2. Arrange the salad leaves on a large serving dish. Scatter over the beans, mushrooms and mango, then add the turkey and bacon.
  3. 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.

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