Turkey salad with mustard vinaigrette recipe

48 ratings Rate
  • Serves 1
  • 10 mins to prepare
  • 361 calories / serving
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To make the dressing, put the honey, vinegar, oil, shallot and mustard in a small jam jar with a lid. Season to taste, put on the lid and shake well so the vinaigrette is combined.

In a sealable container, layer the spinach, beetroot and carrot, then the feta and turkey. Cover and keep chilled, until you're ready to eat.

Top tip
This lunchbox recipe is a great way of using up leftover turkey. You can make it the night before; just pack the salad and dressing in separate containers, then combine the two when you're ready to eat.

See more Leftover recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food safety in the home and view the full Food safety at home video.

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  • Ingredients

  • large handful baby spinach
  • 1 cooked beetroot, cut into batons
  • 1 carrot, cut into matchsticks
  • 40g (1½oz) feta cheese
  • 100g (3½oz) cooked turkey
  • For the dressing

  • 1tbsp honey
  • 1tbsp cider vinegar or red wine vinegar
  • 1tbsp vegetable oil
  • 1 small shallot, finely chopped
  • 2tsp wholegrain mustard
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  • Energy 1518kj 361kcal 18%
  • Fat 11.2g 16%
  • Saturates 6.3g 32%
  • Sugars 22g 24%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 22.6g Protein 43.1g Fibre 4.6g


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