Nutritional Guidelines (per serving) | |
---|---|
1119 | Calories |
107g | Fat |
29g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings: Serves 4 | |
Amount per serving | |
Calories | 1119 |
% Daily Value* | |
Total Fat 107g | 137% |
Saturated Fat 16g | 81% |
Cholesterol 36mg | 12% |
Sodium 607mg | 26% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 5g | 16% |
Protein 18g | |
Calcium 51mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Ditch the turkey soup or sandwich (the favorite stalwarts of leftover turkey) for this fresh, zingy Asian-spiced turkey salad. Not only is it tasty with all the fruits, nuts, salad leaves and herbs, it's also good for you.
The salad is a delicious blend of Asian spices, aromas, and fruit and can be prepared in advance and served cool or hot.
The dressing can be made in advance and stored in a jar in the fridge. Use the dressing on salads, in stir-fries, or as a dip for crudites or tempura dishes. It's truly that versatile.
Ingredients
- For the Dressing
- 1/2 red onion (cut into chunks)
- 1/2 small red chilli (seeds removed and finely chopped)
- 2 tablespoon ginger (freshly grated)
- Optional: 4 tablespoon Pomegranate molasses
- 2 tablespoon dark soy sauce
- 2 tablespoon toasted sesame oil
- 1/2 orange (juiced)
- 1/2 lime (juiced)
- 1 to 2 cups extra virgin olive oil
- For the Salad
- 6 ounces turkey (shredded)
- 4 ounces cashews
- 4 ounces dried cranberries
- 2 teaspoons five spice powder
- 1 tablespoon honey
- 1 bunch fresh mint
- 1 bunch fresh coriander leaves
- 3 ounces pomegranate seeds
Steps to Make It
Note: while there are multiple steps to this recipe, this salad is broken down into workable categories to help you better plan for preparation and cooking.
Make the Dressing
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Gather the ingredients.
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Put all the dressing ingredients except the olive oil into a food processor or blender and whizz together to produce a smooth sauce.
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Measure the sauce and add twice the amount of extra virgin olive oil. Whisk thoroughly then cover with a cloth and put to one side.
Assemble the Salad
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Heat up a large frying pan and add the leftover meat, nuts, and cranberries and warm through, shaking the pan to prevent sticking and burning.
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Add the five spice powder and stir thoroughly, add the honey, and stir to combine. Cook for 3 to 4 minutes to make sure everything is hot.
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Place the salad leaves in a bowl, add fresh mint and coriander, and drizzle with the dressing.
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Add the meat, fruit, nuts and pomegranate seeds.
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Serve and enjoy!
Recipe Variations
- This salad also works with leftover duck, chicken, and even leftover goose.
- You can vary the herbs and salad leaves, but mint and fresh coriander works the best.
Tips
- Any leftover dressing can be stored in a screw-top jar and used within the week.