Turkey and Orange Prune Salad with Toasted Pecan Nuts
This mouth-watering recipe is ready in just 20 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
Place the prunes in 2 tbsp of orange juice and simmer for 2 minutes, until the prunes are slightly soft. Remove from the juice and cool – reserve the juice. Take the orange peel and segment them and set aside.
To make the dressing, mix all of the ingredients together and season with sea salt and black pepper. To assemble the salad, divide the rocket and watercress leaves between 4 plates, layer up the leaves, with the turkey, orange segments, prunes and pecan nuts.
Dress the salads and garnish with the chives if you wish.
Per serving
439 kcal
20.1g fat
2.3g saturates
18.2g sugars
0.4g salt
Recipe courtesy of Golden Turkeys. Image courtesy of www.michaelpowell.com.