Turkey and pomegranate salad
20 min
Wondering what to do with all that leftover Christmas turkey and ham? Mix your leftovers with a basalmic vinegar dressing and some fruits, nuts and cheese for a gourmet salad.
Jan Cutler
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Ingredients
Serves: 4
- 200g cooked turkey
- 100g cooked ham
- 2 tbsp balsamic vinegar
- 1 tsp sugar
- 4 tbsp olive oil
- 1 red onion, halved
- 100g watercress
- 1 lettuce
- seeds of 1 pomegranate
- 200g blueberries or halved seedless red grapes
- 4 tbsp chopped pecan nuts or walnuts
- 75g finely crumbled blue cheese
Method
Prep:20min ›
Ready in:20min
- Dice 200g cooked turkey and 100g cooked ham and mix together.
- Whisk 2 tbsp balsamic vinegar and 1 tsp sugar with 4 tbsp olive oil in a large bowl. Halve and thinly slice 1 red onion and add to the bowl with 100g watercress and the torn leaves of 1 lettuce. Toss with the dressing. Scatter with the seeds of 1 pomegranate as well as 200g blueberries or halved, seedless red grapes. Then mix with 4 tbsp chopped pecan nuts or walnuts and 75g finely crumbled blue cheese, such as Stilton.
- Divide among four plates or bowls. Add the turkey and ham. Serve with bread.
…cooking tip
You can use either chicken or turkey in this recipe.
