Turkey crunch box

Turkey crunch box
crunchbox.jpg

Method

  1. Wash the salad ingredients well in cold water, and pat dry
  2. Mix the apple, celery, sweetcorn, grated carrot and mayonnaise well, and fold in the French dressing to make a crunchy dressing
  3. Divide the lettuce, cucumber, tomatoes, spring onions and green pepper between two pots
  4. Scatter half a pack of Roast Turkey Breast Chunks over each salad pot
  5. Spoon the crunchy dressing over each salad
  6. Cover tightly and refrigerate until lunchtime

Recipe from Bernard Matthews.

There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday

 

Tip

Great for when you're on the go

Ingredients

100g (2 packs) Roast Turkey Breast Chunks
1 baby gem lettuce
2 spring onions, cut into 1 inch lengths
¼ sliced, de-seeded Cucumber – cut into lengths
½ green pepper, cut into wedges
2 diced Tomatoes, or 8 Cherry Tomatoes
1 small Carrot, grated
2 tbsp Mayonnaise
2tbsp French Dressing
2 tbsp sweetcorn
1 stick celery, chopped
1 small apple, diced

Notes

Time: 5 minutes
Serves: 2
Nutrition: n/a