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15 minutes
15 minutes
- 1 garlic clove, finely chopped
- 100ml olive oil
- 3 x 5mm-thick sourdough bread slices
- 2 tsp red wine vinegar
- 46.80 gm whole berry cranberry sauce
- 2 celery stalks, shaved
- 120g mixed baby salad leaves (mesclun)
- 400g cooked, cooled turkey meat, sliced or shredded
- 35g almond
- 1 avocado, halved, sliced
- Preheat your oven to 200C. Mix garlic with 1/4 cup (60ml) of oil in a bowl, season, and brush over the bread slices. Bake the bread on a tray for about 15 minutes, or until they turn golden and crisp. Let them cool before serving.
- Combine vinegar, cranberry sauce, and remaining 2 tablespoons of oil in a bowl. Season to taste and whisk until well blended.
- Assemble the remaining ingredients on a platter, break the croutons over the salad, and drizzle with the cranberry dressing before serving.
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