Ingredients
4 medium sized new potatoes, sliced thinly, not peeled
¼ cup slivered almonds
250g English spinach
250g mushrooms, thinly sliced
1 cup cold cooked green peas
6 large radishes, thinly sliced
4 spring onions
250g smoked turkey, cut into 1½cm strips
For the dressing:
2 cups plain low-fat yogurt
¼ cup skim or low-fat milk
4 tspn cider vinegar
¾ tspn dried dill
¼ tspn black pepper
pinch dried oregano
1. Preheat the oven to 200ºC. Cook the potatoes, uncovered, in a
large saucepan of boiling water over a moderate heat until tender - about 10
minutes; drain and let them cool. Meanwhile, toast the almonds, uncovered, on
a baking tray in the oven for 8 to 10 minutes or until lightly browned; let
them cool.
2. Tear the spinach leaves into pieces and place in a large bowl. Add
the mushrooms, peas, radishes, spring onions, turkey, potatoes and almonds.
Toss well; divide among 4 plates.
3. For the dressing: In a small bowl, whisk the yogurt with the
milk, vinegar, dill, pepper and oregano. Spoon over each salad.
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