You could make this salad using pasta or potatoes, chicken instead of turkey and whatever vegetables or salad greens you have to hand. This is a fab salad that you can serve hot or cold, great for picnics or a speedy weeknight supper. This post is an entry for BritMums Summer Turkey Recipe Challenge in association with Lean on Turkey.
Versatile Turkey Salad with Honey Mustard Dressing
Serves 6- 8 generously
180ml/8 Tblsp olive oil
60ml/4 Tblsp white wine vinegar
60ml/4 Tblsp honey
2 Tblsp wholegrain mustard
1 tsp finely grated lemon zest
salt and pepper to taste
400g turkey stir-fry
400g mixed vegetables
3 spring onions, finely sliced
2 peppers (any colour), diced
Stir fry the turkey in a hot pan until cooked through but not overcooked and dry.
Cook pasta or potatoes in a large saucepan of boiling, salted water until tender then drain. Meanwhile, boil, steam or microwave vegetables until tender then drain.
To make the dressing measure all the ingredients into a jar, fasten the lid and shake until completely combined.
Put the pasta or potatoes and vegetables in a large bowl, add the spring onion and pepper, then toss through the dressing. Serve warm or cold.