Baby spinach, tomato & turkey salad

Prep 20 mins | Serves 4

A great way to use left-over Christmas turkey.

100g baby spinach leaves
2 green onions (shallots), trimmed and thinly sliced
300g tomato medley (like mini roma, tear drop, grape & kumatoes), halved lengthways
¹⁄₃ cup dried cranberries (craisins)
500g thinly sliced cooked turkey breast

Chive Cream Dressing
¹⁄₃ cup whole egg mayonnaise
¹⁄₃ cup light sour cream
1 tbs lemon juice
2¹⁄₂ tbs finely sliced chives

Step 1 To make chive cream dressing, beat mayonnaise, sour cream and lemon juice until well combined in a small bowl. Add chives. Season with salt and pepper to taste. Stir to combine. Set aside.

Step 2 Arrange spinach, green onions, tomatoes, craisins and sliced turkey on a serving platter or plates. Drizzle with chive cream dressing and serve.

Good for you ... Baby Leaves Spinach

Although the iron in spinach is not well absorbed, its high content of vitamins C, E, beta carotene (converts to vitamin A in the body), niacin (B3), folate, vitamin B6 plus its magnesium and potassium make it one of the most valuable vegetables

Spinach is rich in an antioxidant called lutein, which is important for eye health.

Spinach is an excellent source of dietary fibre, which keeps the intestine functioning normally.