Green Pesto Turkey Salad With Pine Nuts (Leftover)

This looks and tastes stunning yet takes no time at all to prepare – perfect for an informal picnic lunch with friends. Great way to use christmas leftover turkey.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2⁄3 cup mayonnaise
• 3  tablespoons pesto sauce
• 2  teaspoons fresh chives, chopped
• 2  teaspoons fresh parsley, chopped
• 4  scallions, trimmed and thinly sliced
• 2  tablespoons parmesan cheese, finely grated
• 3  tablespoons white wine vinegar
• 2  tablespoons cold water
•  salt & freshly ground black pepper
• 3⁄4 lb  cooked turkey breast, roughly chopped
• 3  ounces  roasted red peppers, from a jar, sliced
• 1  small iceberg lettuce, roughly chopped
• 10  cherry tomatoes, halved
• 1  ounce pine nuts, toasted
•  French bread
•  lemon, to serve

Directions

1. Place the mayonnaise in a jug with the pesto, chives, parsley, scallions and half the Parmesan cheese. Whisk in the vinegar and water to make a loose dressing and season to taste.
2. Toss together the chopped turkey, peppers, lettuce, tomatoes and pine nuts in a serving bowl. Drizzle with the dressing and sprinkle with the remaining cheese.
3. To serve, pile onto plates and serve with crusty French bread and a squeeze of lemon or lime juice.