Versatile Turkey Salad with Honey Mustard Dressing

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

Dressing:

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

Salad:

400g turkey stir-fry

500g pasta

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.