Quick Turkey Salad

1 Reviews
100% would make this recipe again

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Ingredients

??? eggs size large ???
??? celeriac, grated ???
??? button (white) mushrooms, finely sliced ???
??? Savoy cabbage, thinly sliced ???
??? radishes, thinly sliced ???
??? extra virgin olive oil ???
??? wine vinegar ???
??? turkey breast roast (cooked), diced ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? blue cheese, crumbled ???
??? hemp seeds ???

Method

  1. Boil the eggs (10 min), cool them down immediately in cold water. Set aside.
  2. Meanwhile, prepare the vegetables: Grate the celeriac, and finely chop the mushrooms, radish and cabbage. Put them in a salad bowl. Stir in the oil and vinegar. Adjust the seasoning, then toss.
  3. Transfer the salad to serving bowls. Cut the turkey into pieces and quarter the eggs. Place them on top of the salad, garnish with blue cheese and hemp hearts. Serve,

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

460

Fat

34 g

53 %

Saturated 8.5 g
+ Trans 0 g

43 %

Cholesterol

270 mg

Sodium

890 mg

37 %

Carbohydrate

11 g

4 %

Fibre

2 g

10 %

Sugars

4 g

Net Carbs

9 g

Protein

26 g

Vitamin A

16 %

Vitamin C

31 %

Calcium

16 %

Iron

36 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
Good source of  :
Calcium, Copper, Vitamin A, Vitamin C, Vitamin D
Source of  :
Fibre
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 2 ½
Fats 4
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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