Janet Lacey's Turkey & Cranberry Salad

"For those post-Xmas days when you have eaten too much and only a salad will do."
Janet Lacey

INGREDIENTS

• 300g cubed cooked turkey
• 2 celery stalks chopped
• 100g dried cranberries
• 100g walnut or pecan pieces
• 30g dried sultanas
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 2 finely chopped cloves of garlic
• salt and pepper
• dash of lemon juice
• mayonnaise to taste
• bag of fresh baby herb or salad leaves
• 1 grated carrot
• 1 grated beetroot

METHOD

1. Mix all of the ingredients together except the salad leaves, carrot and beetroot, adding as much mayonnaise as you prefer.
2. Chill for at least 1 hour.
3. Mix the grated carrot and beetroot together, pile onto the leaves, and then top with the turkey salad mixture.
4. Serve - Delicious!!

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