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Creamy turkey salad with grapes and pecans

  • 4servings
  • 25minutes
  • 470calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, P
MineralsNatrium, Manganese, Iron, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 200 g (7 oz) fusilli (pasta spirals)

  2. 150 g (5 1/2 oz) plain low-fat yogurt

  3. 3 tbsp mayonnaise

  4. 1 tsp white wine vinegar

  5. 2 tsp French mustard

  6. 3 tbsp chopped fresh tarragon

  7. 250 g (9 oz) skinless boneless roast turkey, cubed

  8. 2 celery sticks, cut into fine strips

  9. 115 g (4 oz) seedless black grapes, or a mixture of black and green grapes, halved

  10. 55 g (2 oz) pecan nuts, toasted and roughly chopped

  11. salt and pepper

  12. sprigs of fresh tarragon to garnish

  13. To serve :

  14. mixed green salad

Instructions Jump to Ingredients ↑

  1. Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain and rinse with cold water, then drain again and leave to cool.

  2. Meanwhile, mix the yogurt with the mayonnaise, white wine vinegar, mustard and tarragon in a large bowl. Stir until all the ingredients are combined and the dressing is smooth.

  3. Add the pasta, turkey, celery, grapes, toasted pecan nuts and seasoning to taste. Toss until the ingredients are all evenly coated with the creamy dressing.

  4. Transfer to a serving dish or plates and garnish with sprigs of tarragon. Serve with a mixed green salad, if liked.

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