Tuesday, June 12, 2007

Turkey and Avocado Salad with Toasted Pine Nuts

2 cups of cooked and sliced turkey (you can use Rotisserie deli turkey)
1 large avocado sliced
2 red apples, cored and sliced
Bunch of mixed salad leaves

3 tablespoons apple juice
3 tablespoons low-fat natural yogurt
1 teaspoon clear honey
1 teaspoon mustard
2 oz of toasted pine nuts for garnish

Place all the salad items in a large bowl and gently toss together. In a separate bowl mix all the dressing ingredients together except the pine nuts. Pour dressing over the salad and top with toasted pine nuts. To toast the pine nuts, place a little olive oil or non stick spray in a non stick frying pan and toast the pine nuts for approximately 2 minutes.

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