Chicory salad with turkey strips

Name: Chicory salad with turkey strips
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 100 g Turkey escalope; 1/2 tsp (3 g) Oil; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sweet peppers; 1 Orange; 1/2 TEASPOON pickled green peppercorns (glass); 100 g low-fat yoghurt; 7-10 Tbsp Sugar; 1 medium-sized chicory; 30 g Lamb's lettuce

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

100 g Turkey escalope
1/2 tsp (3 g) Oil
7-10 Tbsp salt, white pepper
7-10 Tbsp Sweet peppers
1 Orange
1/2 TEASPOON pickled green peppercorns (glass)
100 g low-fat yoghurt
7-10 Tbsp Sugar
1 medium-sized chicory
30 g Lamb's lettuce

Directions

1
Wash the meat, pat dry and cut into strips. Heat oil in a coated pan. Fry the meat for approx. 3 minutes, turning it over. Season with salt, pepper and paprika
2
Peel the orange so that the white skin is completely removed. Cut out the fillets between the parting skins. Squeeze the parting skins and collect the juice
3
Possibly crush peppercorns. Mix with yoghurt and 3-4 tbsp. orange juice. Season to taste with salt and sugar.
4
4Clean, wash and drain the chicory and lamb's lettuce well. Chop the chicory smaller if necessary. Serve both with orange fillets and warm turkey strips. Drizzle sauce over them
5
"Slim" salad dressings can also be mixed with kefir, butter milk, soured milk or whey. Possibly supplement with vegetable broth, unsweetened grape or apple juice