Turkey Salad with Mincemeat, Mango, Pomegranate, and Walnuts

This combination is not as mad as it sounds – I often put fruit and honey or something else sweet in a salad, and mincemeat is not so very different, and it goes fabulously well with the turkey. One of the things I love about Christmas is all the things I can do with the leftovers – I can chuck the rulebook in the compost bin and experiment with whatever’s hanging around in the fridge.

So when I found a few dollops of my Fig and Apricot Mincemeat left over – it’s suet-free and has about half the sugar of most mincemeats – it occurred to me that it might be rather good in a salad with the turkey – and it was.

Gluten Free

200g cooked turkey breast
Half a red onion
2 carrots
1 red pepper
4 raw Brussels sprouts
8 walnuts
Handful of parsley
4 tablespoons pomegranate seeds
1 mango
2 tablespoons suet-free mincemeat
Orange zest
Balsamic vinegar
2 teaspoons olive oil
2 tablespoons mayonnaise
Salt

Dice the turkey breast, red onion, carrot, pepper, and mango.
Slice the Brussels sprouts, and roughly chop the walnuts and parsley.
Put everything in a bowl, mix really well, and season until it tastes good.

Diva notes.

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Turkey Salad with Mincemeat, Mango, Pomegranate, and Walnuts

Diva notes.

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