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Turkey Breast and Feta Salad Directions
2072 kilojoules/ 495 calories per serving 1kg (2lb) cooked turkey breast, skin removed, cut into bite-size pieces 2 stalks celery, finely chopped 2 cucumbers, peeled, halved, seeded 12 large black olives, stoned, halved 250g (Â½lb) feta cheese, cubed 1 bunch curly endive 1 small bunch watercress VINAIGRETTE 3 cloves garlic, finely chopped 4 tblspn chopped fresh basil 1 tspn sugar 2 tblspn whole grain mustard Freshly ground pepper to taste 4 tblspn freshly squeezed lemon juice 4 tblspn red wine vinegar 4 tblspn safflower oil 8 tblspn virgin olive oil
1. To make vinaigrette: Combine all ingredients in a screwtop jar, shake until well blended.
2. Combine turkey, celery, cucumber, olives and cheese in a bowl. Pour over dressing, toss well to coat.
3. Arrange endive leaves on individual plates. Spoon salad on top and garnish with watercress leaves. Serve immediately.