Ingredients
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1 garlic clove, finely chopped
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100ml olive oil
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3 x 5mm-thick sourdough bread slices
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2 tsp red wine vinegar
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2 tbs whole berry cranberry sauce
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2 celery stalks, shaved
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120g mixed baby salad leaves (mesclun)
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400g cooked, cooled turkey meat, sliced or shredded
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1/4 cup (35g) slivered almonds, toasted
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1 avocado, halved, sliced
Method
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1Preheat the oven to 200C. Combine the garlic and 1/4 cup (60ml) oil in a bowl. Season and brush over the bread slices. Place the bread on a baking tray and bake for 15 minutes or until golden and crisp. Set aside to cool.
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2For the dressing, place the vinegar, cranberry sauce and remaining 2 tbs oil in a bowl. Season and whisk to combine.
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3To serve, assemble the remaining ingredients on a platter and break the croutons over the salad. Drizzle with the cranberry dressing to serve.
Source: taste.com.au
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