1 garlic clove, finely chopped
100ml olive oil
3 x 5mm-thick sourdough
slices
2 tsp red wine vinegar
2 tbs whole berry
cranberry sauce
2 celery stalks, shaved
120g mixed baby salad
leaves (mesclun)
400g cooked, cooled
turkey meat, sliced
or shredded
1/4 cup (35g) slivered
almonds, toasted
1 avocado, halved, sliced
Preheat the oven to 200°C.
Combine the garlic and 1/4 cup (60ml) oil in a bowl.
Season and brush over the bread slices.
Place the bread on a baking tray and bake for 15 minutes or until golden and crisp.
Set aside to cool.
For the dressing, place the vinegar, cranberry sauce and remaining 2 tbs oil in a bowl.
Season and whisk to combine.
To serve, assemble the remaining ingredients on a platter and break the croutons over the salad.
Drizzle with the cranberry dressing to serve.
