Roast Turkey Salad with Cranberry Dressing Recipe

If you believe in the art of cooking and spreading joys with it, this recipe is for you. It is one of those soul satisfying recipes which bring out the best of your cooking skills and motivates you to experiment with flavors. Green salad leaves are topped with mushrooms, beans and mango slices followed by turkey strips and a dressing of cranberry. The salad is a delicious way to please others and sleep with a happy tummy. A scrumptious affair to be enjoyed and remembered. The dish does have the ability to put your hosting abilities to test by disappearing the moment it reaches the table. It can serve as the main dish and justify the role really well. Our step by step guide has the recipe for you with all the details.

Preparation Time: 25 minutes
Serving Size: 4 persons
Utensils Required: grill, slad platter, mixing bowl

Calories: 560
Fat: 34 g
Cholesterol: 180 mg


– 4 lean smoked back bacon rashers
– 125g mixed salad leaves (such as radicchio, red chard and lamb’s lettuce)
– 400g can borlotti or cannellini beans, drained and rinsed
– 150g button mushrooms, sliced
– 1 mango, peeled, stoned and diced
– 200g sliced cooked turkey breast, cut into strips

Cranberry Dressing:

– 2 tbsp cranberry sauce
– 1 tbsp balsamic vinegar
– 4 tbsp olive oil


  • 1

    Make theĀ baconĀ in the grill. Grill each side for four minutes and drain unto a kitchen paper. Cut into thin strips now.

  • 2

    Arrange the salad leaves on the salad platter. Top it with mushroom, beans and mango. Add the turkey and bacon to it now. Toss together so that everything mixes well.

  • 3

    Make the dressing now in a screw topped jar. Put all the dressing ingredients in it and shake well with the lid on. This ensures that a smooth dressing is formed. Drizzle this dressing over the salad and toss everything together again. Serve right away.

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