6tbsp olive oil
2tbsp red wine vinegar
3 tbsp Ocean Spray® Smooth Cranberry Sauce, beaten until smooth
2tbsp chopped fresh parsley
Salt and freshly ground black pepper
4tbsp olive oil
225g (8oz) turkey steaks, cut into thin strips
100g (4oz) lardons or streaky bacon cut into small dice
1 red pepper, deseeded and sliced
225g (8oz) potatoes, boiled and cut into small chunks
75g (3oz) small spinach leaves
2tbsp 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.
TIPS: Slice the turkey into strips across the grain of the meat so the fibres running through the flesh are shortened and the meat stays beautifully tender when cooked
This can be turned into a traditional cold salad if you prefer by replacing the raw turkey and bacon with leftover cooked turkey and chopped ham. Leave the pepper raw, and boil the potatoes ahead and toss while still hot with the vinaigrette, leaving them to cool and absorb all the flavors of the dressing before mixing with the other ingredients.