Quick Turkey Salad

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Preparation : 15 min Cooking : 10 min

460 calories/serving

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Ingredients

4	eggs size large
1 1/2 cup	celeriac, grated	200 g
8	button (white) mushrooms, finely sliced	110 g
1 cup	Savoy cabbage, thinly sliced	80 g
4	radishes, thinly sliced	60 g
4 tbsp	extra virgin olive oil	60 mL
2 tbsp	wine vinegar	30 mL
200 g	turkey breast roast (cooked), diced
1 pinch	salt [optional]	0.2 g
	ground pepper to taste [optional]
80 g	blue cheese, crumbled
60 g	hemp seeds	6 tbsp

Method

Boil the eggs (10 min), cool them down immediately in cold water. Set aside.
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.
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 %

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 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :

Vegetables and Fruits :	1 ½	servings
Grain Products :	0	serving
Milk and Alternatives :	½	serving
Meat and Alternatives :	1 ½	servings

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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

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