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Warm Mushroom Salad


Serves 6

Good selection of mixed salad leaves
150 gm smoked turkey rashers
600 gm mushrooms (mixed varieties)
1 garlic clove
3 tablespoon olive oil
1 tablespoon balsamic vinegar; seasoning.

Grill the turkey rashers until cooked then dice. Thickly slice the mushrooms and fry in a little of the olive oil for 3 minutes. Add the garlic and cook for 2 more minutes. Arrange the salad leaves on plates. Remove the mushrooms from the pan with a slotted spoon and scatter the mushrooms and turkey rashers over the leaves. Add the vinegar to the juices in the pan and boil rapidly for 2 minutes. Season lightly and pour over the salad. Serve immediately.




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