Turkey, Cranberry And Peanut Salad - cooking recipe

Ingredients

3 1/3 lb boneless turkey breast, cut into 3 equal-sized pieces
1/2 cup red wine vinegar
1 tsp Dijon mustard
1/4 cup light olive oil
1 cup dried cranberries
3 stalks celery, thinly sliced
5 oz bean sprouts
2/3 cup roasted unsalted peanuts
1/4 cup fresh mint leaves, torn
1 head lettuce, leaves separated

Preparation

Bring 6 cups water to a boil in a large saucepan. Add turkey and simmer, covered, for 35 mins, or until cooked through. Let turkey cool in poaching liquid for 15 mins. Drain turkey then shred roughly.
In a large bowl, whisk together vinegar, mustard and oil. Add turkey, cranberries, celery, bean sprouts, nuts and mint. Toss gently to combine. Serve with lettuce leaves.