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Pickled Pear and Crispy Turkey Salad with Blue Cheese Dressing

Believe it or not, it won’t be long before our fridges are stuffed full of leftover turkey, and we’ll be desperate for tasty ways to use it up. When the good old soups and sandwiches have lost their appeal, we’ve got the Dairy Diary to thank for this sweet new recipe that’s bound to brighten those post-Christmas lunchtimes with its sumptuous flavour combo. Make sure you pick up your 2023 Dairy Diary in time for Christmas – it’s the perfect stocking filler for aspiring chefs, and there’s no better place for culinary inspiration!

  • Preparation time:
    5
    min(s)
  • Cooking time:
    5
    min(s)
  • Servings:
    2

What you'll need

  • 1 pear, peeled and sliced
  • 1tbsp olive oil
  • 25g (1oz) blue cheese such as Stilton, crumbled
  • 2 large handfuls mixed salad leaves
  • 1tbsp Maple syrup
  • 25g (1oz) walnuts, chopped
  • 150g (5oz) leftover cooked turkey, roughly sliced
  • 3-4tbsps milk
  • 1 small red onion, sliced
  • 3tbsp Cider vinegar

Products used

How to make

  1. In a large bowl mix together vinegar, maple syrup and seasoning. Toss through onion and pear; set aside.
  2. Heat oil in a frying pan and fry turkey for 3-4 minutes until crispy and golden.
  3. Mix salad leaves through onion and pear to coat in the pickling liquid. Spoon onto plates, keeping any remaining juices in the bowl. Mix in blue cheese and enough milk to whisk to a smooth dressing.
  4. Top salad with the crispy turkey, chopped walnuts and the blue cheese dressing.

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