Colorful herb salad with curry cream
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 2 small heads of iceberg lettuce (approx. 300 g each)
- 2 red peppers (about 200 g each)
- 500 g Carrots
- 4 (50 g each) thicker slices of turkey breast
- 1 collar parsley, dill and chives
- 100 g Yoghurt Salad Cream
- 150 g Skimmed milk yoghurt
- 1 TEASPOON Lemon juice
- 7-10 Tbsp Curry
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Clean, wash and quarter the iceberg and cut it into narrow slices. Clean, wash and slice or cut the bell peppers into thin rings. Clean, wash and roughly grate the carrots. Cut turkey breast slices into small cubes. Wash herbs and pat dry. Cut half of the chives into thin rolls. Tie the remaining herbs into small bunches.
- 2
Mix salad cream, yoghurt and lemon juice. Season the sauce with curry, salt and pepper. Arrange iceberg lettuce, pepper rings and grated carrots on plates. Sprinkle with the turkey slices and chive rolls. Garnish with the herb bouquets. Serve with the curry sauce
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