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Versatile Turkey Salad with Honey Mustard Dressing

Wednesday, 29 May 2013

You could make this salad using pasta or potatoes, chicken instead of turkey and whatever vegetables or salad greens you have to hand.  This is a fab salad that you can serve hot or cold, great for picnics or a speedy weeknight supper.  This post is an entry for BritMums Summer Turkey Recipe Challenge in association with Lean on Turkey.
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Versatile Turkey Salad with Honey Mustard Dressing

Serves 6- 8 generously

180ml/8 Tblsp olive oil
60ml/4 Tblsp white wine vinegar
60ml/4 Tblsp honey
2 Tblsp wholegrain mustard
1 tsp finely grated lemon zest
salt and pepper to taste

400g turkey stir-fry
500g pasta
400g mixed vegetables 
3 spring onions, finely sliced 
2 peppers (any colour), diced

Stir fry the turkey in a hot pan until cooked through but not overcooked and dry.

Cook pasta or potatoes in a large saucepan of boiling, salted water until tender then drain.  Meanwhile, boil, steam or microwave vegetables until tender then drain.

To make the dressing measure all the ingredients into a jar, fasten the lid and shake until completely combined.

Put the pasta or potatoes and vegetables in a large bowl, add the spring onion and pepper, then toss through the dressing.  Serve warm or cold.


  1. Good Afternoon Michelle, This looks like a lovely evening meal. I like the thought of the turkey and vegetables being mixed with potatoes. I think I would also mix these ingredients with bulgar wheat.
    Lovely recipe.
    Best Wishes

    1. What a fab suggestion Daphne, I'll have to give that a go. I think I have some bulgar wheat in the depths of my store cupboard.

  2. Love that honey mustard taste mix.
    Commenting on behalf of BritMums and thanking you for taking part


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