Spinach salad with smoked turkey and pistachios
Chewy, crunchy, sweet, tangy, peppery – it’s all here and the best part is everything can be prepped ahead for a quick last minute meal!
Serves: 4 as an appetizer or 2 main course servings
Recipe2 cups 60 g baby spinach leaves1 cup 20-30 g rocket8 ounces 227 g shredded or chopped smoked turkey breast 2 tablespoons chopped fresh mint1 large navel orange2 tablespoons apple cider vinegar1 tablespoon Dijon mustard 1 teaspoon horseradish1⁄4 teaspoon salt1⁄4 teaspoon ground black pepper1⁄4 cup olive oilSalt and ground black pepperGarnish: 2 tablespoons chopped pistachios, toasted (or you can use almond slivers or chopped walnuts)
Method1. In a large mixing bowl, place the spinach, rocket, turkey, and mint
Scrub the orange lightly with an abrasive sponge to remove any surface impurities
Rinse thoroughly and dry well. Remove the peel from the orange with a zester or citrus grater, peel the orange
Cut the orange in half vertically, then slice the halves horizontally into 1⁄4-inch-thick 6.5 mm pieces, set aside in small bowl to catch any juices
In a small bowl, whisk together the vinegar, mustard, horseradish, salt, pepper and oil, add 3 tablespoons of dressing to the salad and toss well
To assemble: Arrange the reserved orange slices around the outer edge of chilled plates, mound the salad in the centre
Nutritional information (per serving):Calories 190, fat 8 g, sat fat 1 g, carbohydrate15 g, fibre 3 g, sugar 4 g, protein 12 g
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