Turkey Salad Recipe


Difficulty LevelEasyHealth IndexHealthy
Main Ingredient


 Hazelnuts2 Ounce (50 Grams)
 Grapes3 Ounce, quartered and pipped (75 Grams)
 Drained canned water chestnuts4 Ounce, drained (100 Grams)
 Chinese leaves8 Ounce, finely shredded (225 Grams)
 Grated parmesan cheese3 Teaspoon
 Olive oil/Sunflower / walnut oil2 Teaspoon
 Lemon juice/Orange juice2 Teaspoon
 English mustard powder1 Pinch
 Garlic1 Clove (5 gm), peeled and crushed
 Freshly ground black pepper1 Pinch
 Sea salt1 Pinch
 Worcestershire sauce5 Drop
 Unsweetened yogurt1⁄4 Pint (150 Milliliter)

Nutrition Facts

Serving size

Calories 138 Calories from Fat 84

% Daily Value*

Total Fat 10 g15.1%

Saturated Fat 1.8 g9%

Trans Fat 0 g

Cholesterol 37.4 mg

Sodium 113.3 mg4.7%

Total Carbohydrates 10 g3.3%

Dietary Fiber 1.7 g6.6%

Sugars 4.6 g

Protein 5 g9.6%

Vitamin A 35.1% Vitamin C 33.9%

Calcium 8.7% Iron 6.7%

*Based on a 2000 Calorie diet


1. Place the hazelnuts in an ungreased heavy-based pan over a low heat for 2-3 minutes, stirring until lightly browned.
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.