Warm Turkey & Bacon Salad with Cranberry Vinaigrette
6 tablespoons olive oil
2 tablespoons red wine vinegar
3 tablespoons Ocean Spray® Jellied Cranberry Sauce, beaten until smooth
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
4 tablespoons olive oil
225g turkey steaks, cut into thin strips
100g streaky bacon cut into small dice
1 red pepper, deseeded and sliced
225g potatoes, boiled and cut into small chunks
75g small spinach leaves
2 tablespoons pumpkin seeds, lightly toasted
To make the vinaigrette, whisk all the ingredients together in a bowl and set aside until needed.
Heat half the olive oil in a large frying pan and stir-fry the turkey strips over a high heat for 2-3 minutes or until lightly browned and cooked through. Remove from the pan and set aside.
Add the bacon to the pan and cook until browned. Remove and set aside. Add the red pepper and stir-fry for 3 minutes. Remove and set aside.
Add the rest of the olive oil to the frying pan and fry the potatoes until lightly golden. Return the turkey, bacon and red pepper to the pan and toss everything together for 1 minute.
Tip the ingredients from the pan into a large bowl, add the spinach and pumpkin seeds and pour over the vinaigrette. Toss everything quickly together and serve at once.