Turkey & Rocket Salad with Macadamias
Yield
4 servingsPrep
20 minCook
0 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
lettuce
|
*
|
| 1 | cup |
macadamia nuts
|
*
|
| 2 | cloves |
garlic
chopped |
|
| 3 | tablespoons |
white wine vinegar
|
|
| 1 | pound |
turkey
sliced, cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
lettuce
|
*
|
| 237 | ml |
macadamia nuts
|
*
|
| 2 | cloves |
garlic
chopped |
|
| 45 | ml |
white wine vinegar
|
|
| 453.6 | g |
turkey
sliced, cooked |
|
Directions
Arrange the leaves on four plates.
Heat macadamia nuts in an ungreased container in the oven until they smell appetizing, then set half aside and tip the other half into the bowl of a food processor.
Add: 2 garlic cloves, roughly chopped.
With salt and pepper process to a paste.
Slice or shred enough turkey for four people and gently loss it in the macadamia salad.
Arrange the dressed turkey on the prepared plates, drizzle left-over dressing over the salad leaves, Sprinkle with reserved macadamia nuts, roughly chopped, and finely chopped chives.
Serve.
