Tarragon Turkey Salad

A simple low-calorie way of using up left over turkey.  Chicken is equally as a good.  A mixture of pink and white grapefruit gives the salad a lovely colour.

Turkey stock - 200 ml (7 fl oz), or chicken stock
Orange - 1, zest and juice
Fresh tarragon - 1 tbsp, chopped, plus sprigs to garnish
Olive oil - 1 tbsp
Sherry vinegar - ½ tbsp
Cooked turkey breast meat - 450g (1 lb), cut into thin strips
Mixed salad leaves - 200g (7 oz)
Grapefruits - 2, peeled and diced

METHOD

1. To make the dressing; heat the stock in a saucepan, add the orange zest and juice, tarragon, oil and vinegar.  Simmer for 2-3 minutes.  Chill for at least 2 hours.
   

2. Just before serving, place the salad leaves, turkey and grapefruit pieces in a serving dish.  Pour the dressing over and toss well.  Garnish with sprigs of tarragon.