Turkey, Orange and Rocket Salad

4
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (294.3 g)
  • Calories 249.1
  • Total Fat - 15.7 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 0 mg
  • Sodium - 1101.4 mg
  • Total Carbohydrate - 27.1 g
  • Dietary Fiber - 11.2 g
  • Sugars - 16.1 g
  • Protein - 2 g
  • Calcium - 144.9 mg
  • Iron - 1 mg
  • Vitamin C - 65.1 mg
  • Thiamin - 0.1 mg

Step 1

Make Orange Vinaigrette - place oil, vinegar, orange juice and mustard in a small bowl and season with salt and pepper and whisk until combined or you could put the ingredients into a jar and screw lid on and shake till combined.

Step 2

Peel oranges, removing white pith and slice oranges into rounds.

Step 3

Place turkey, rocket, olives, onion, parsley and orange slices in a large bowl and drizzle with dressing and gently toss to combine.

Step 4

Divide salad among serving plates or on a large platter and sprinkle with fetta and almonds and serve with crusty bread.

Step 5

NOTE:- If you don’t have leftover turkey, cook 2 large turkey breast steaks on a barbecue hotplate or grill on medium-high heat for 4 minutes each side or until cooked through or you could also use leftover ham.

Tips & Variations


No special items needed.

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