Turkey and Mushroom Salad

Turkey sandwiches with holiday leftovers will only go so far. This recipe is low in fat, nutritious and quick to prepare!

Number of servings : 6

Prep time: 10 minutes

Cooking time: 15 minutes

Type of meal : | Salads | Salads

Special diet : | Low fat

Ingredients

250 g (8 oz) turkey or chicken tenderloins

2 tablespoons butter

salt and freshly ground black pepper

12 large white mushrooms

½ cup (125 ml/4 fl oz) dry white wine

1 bay leaf

1 sprig rosemary

2 tablespoons vegetable oil

3 tablespoons raspberry vinegar

2 tablespoons crème fraîche or sour cream

1 head oak leaf lettuce 125 g (4 oz) fresh raspberries

Cut turkey into small pieces. Heat 1 tablespoon butter in a nonstick pan over medium heat. Add turkey; cook 2 to 3 minutes or until golden and cooked through. Season with salt and pepper; transfer to a plate.
Wipe mushrooms with paper towel. Discard stalks. Heat remaining 1 tablespoon butter in pan over medium heat. Add mushrooms, open side up, and cook 3 minutes. Add wine, bay leaf, rosemary and a generous grinding of pepper. Cook, covered, another 5 minutes.
Transfer mushrooms to a plate. Cook pan juices over high heat until reduced to one third their original volume. Discard rosemary and bay leaf. Leave pan juices to cool.
Pour pan juices into a large bowl. Whisk in oil, vinegar and crème fraîche. Add salt and pepper to taste. Finely chop 4 lettuce leaves. Add to bowl with turkey; stir to combine.
Spread remaining whole lettuce leaves on serving plates. Place mushrooms on top, open sides up, and fill with turkey salad. Garnish with raspberries.