Turkey Salad Recipe
Ingredients
| Hazelnuts | 2 Ounce (50 Grams) | |
| Grapes | 3 Ounce, quartered and pipped (75 Grams) | |
| Drained canned water chestnuts | 4 Ounce, drained (100 Grams) | |
| Chinese leaves | 8 Ounce, finely shredded (225 Grams) | |
| Grated parmesan cheese | 3 Teaspoon | |
| Egg | 1 | |
| Olive oil/Sunflower / walnut oil | 2 Teaspoon | |
| Lemon juice/Orange juice | 2 Teaspoon | |
| English mustard powder | 1 Pinch | |
| Garlic | 1 Clove (5 gm), peeled and crushed | |
| Freshly ground black pepper | 1 Pinch | |
| Sea salt | 1 Pinch | |
| Worcestershire sauce | 5 Drop | |
| Unsweetened yogurt | 1⁄4 Pint (150 Milliliter) |
Nutrition Facts
Serving size
Calories 138 Calories from Fat 84
% Daily Value*
Total Fat 10 g15%
Saturated Fat 1.8 g9%
Trans Fat 0 g
Cholesterol 37.4 mg12.5%
Sodium 114.9 mg4.8%
Total Carbohydrates 10 g3.3%
Dietary Fiber 1.6 g6.6%
Sugars 4.6 g
Protein 5 g9.5%
Vitamin A 35.1% Vitamin C 33.9%
Calcium 8.6% Iron 6.6%
*Based on a 2000 Calorie diet
Directions
2. Combine with all the other salad ingredients in a large bowl.
3. Blend all the dressing ingredients except the yogurt in a liquidizer. Transfer to a jug.
4. Mix the yogurt into the dressing by hand and stir the dressing into the salad. Mix well then serve.
Chef
