Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Photo of Turkey, grape and pecan salad by WW

Turkey, grape and pecan salad

10
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Ever thought of adding grape to your salad? Grapes add a fresh burst of energy to this dish, along with the buttery crunchy pecan nuts.

Ingredients

White sourdough bread

250 g, crusts removed, cut into 3cm pieces)

Skinless turkey breast

450 g, (Buy 500g, fat trimmed)

Lemon juice

1 tbs

Olive oil

1 tbs

Dijon mustard

½ tsp

Baby spinach

150 g

Lebanese cucumber

2 medium, cut into thin ribbons

Grapes

200 g, red, seedless, halved lengthways

Pecans

½ cup(s), (60g) coarsely chopped, toasted

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C. Place the bread on a large baking tray and lightly spray with oil. Bake, turning once halfway through cooking, for 6-8 minutes or until golden and crisp.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the turkey for 2-3 minutes each side or until cooked through. Slice thickly.
  3. Place the lemon juice, oil and mustard in a small bowl and whisk until combined. Season with salt and pepper.
  4. Combine the spinach, cucumber, grape and pecans in a large bowl. Add the dressing and sourdough croutons to the salad and gently toss to combine. Serve with the turkey.

You might like

You might like