Turkey, Cranberry And Peanut Salad

• 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

1. 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.
2. 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.

turkey breast, red wine vinegar, mustard, light olive oil, cranberries, stalks celery, bean sprouts, peanuts, fresh mint, head lettuce

Taken from recipes-plus.com/api/v2.0/recipes/35836 (may not work)