Christmas leftovers? Try this light and delicious recipe
WE HOPE you had wonderful Christmas celebrations with friends and family. No doubt you ate 'til you were stuffed at lunch, then did it again for dinner - it's always the way.
Are we right in assuming you have lots of leftovers?
We certainly do... so, what do you do with it all?
After eating the same thing for a few days it's nice to come up with new dishes and perhaps go a little greener.
This recipe uses up any leftover turkey you may have. It's a delicious, light salad that everyone will enjoy.
Have a wonderful new year's and bring on 2016. We have a lot of goals to achieve in the new year and we can't wait to share them with you.
Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or find them on Facebook - Dan & Steph - My Kitchen Rules and Instagram - danandsteph13.
Turkey, sweet potato and pine nut salad
- Any leftover turkey, shredded or cut into bite size pieces
- 120g baby spinach leaves
- 1 large sweet potato, peeled and diced into 1 x 1cm pieces
- 80g pine nuts, toasted
- ½ cup dried cranberries.
- 4 tbs white wine vinegar
- 1 - 2 tsp Dijon mustard
- 4 tsp extra virgin olive oil
- Pinch of caster sugar
- Pinch of white pepper.
Preheat oven to 220C and prepare a flat baking tray with baking paper. Place the diced sweet potato pieces on the tray and drizzle with a little olive oil and a pinch of salt and white pepper. Roast in the oven for 20-30 minutes until golden and soft.
Remove from oven and allow to cool completely.
Next, chop up any leftover turkey meat into bite size pieces. Toast the pine nuts in the oven for 5-8 mins, until golden (or you can do this in a small saucepan but don't leave them, they will burn quickly). Allow to cool.
Add all ingredients in a large bowl and toss to mix.
Finally make the mustard vinaigrette by mixing the ingredients together in a small bowl. Then simply dress the entire salad before serving. Serves 4.