Ingredients
- 500g Ingham Turkey Breast Classic Oven Roasted, diced
- 1kg small chat potatoes, cut in half
- olive oil spray
- 3 rashers of bacon, cut into thin strips
- 3 green onions, finely sliced
- 2 sticks celery, thinly sliced
- butter lettuce
- Mustard Dressing
- 1⁄2 cup light sour cream
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
Instructions
Preheat conventional oven to 200°C.
Line a baking tray with baking paper. Place potatoes on tray, cut side up. Spray with olive oil cooking spray. Bake for 45-50 minutes or until golden brown and tender.
Heat a non-stick fry pan. Add bacon and cook for 3-4 minutes or until crisp. Add onions, celery and turkey. Cook for 3 minutes or until turkey is heated through.
Transfer to a large bowl. Add cooked potato and toss until well combined,
Arrange lettuce leaves on a large platter. Spoon salad over leaves and drizzle with dressing.
Serve immediately.
To make dressing, place sour cream, mustard and lemon juice into the bowl of a small food processor. Process until smooth and well combined.
