Confetti salad

Name: Confetti salad
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 500 g Star noodles; 1 l Vegetable broth (instant); 3 can(s) (425 ml each) Mexican vegetable dish; 1 can(s) (314 ml) Mandarin Oranges; 250 g Turkey breast cold cuts; 8 TABLESPOONS Herb Vinegar; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stem(s) Parsley; 2 stem(s) Basil; 7-10 Tbsp Salad leaves; 7-10 Tbsp Basil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

500 g Star noodles
1 l Vegetable broth (instant)
3 can(s) (425 ml each) Mexican vegetable dish
1 can(s) (314 ml) Mandarin Oranges
250 g Turkey breast cold cuts
8 TABLESPOONS Herb Vinegar
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stem(s) Parsley
2 stem(s) Basil
7-10 Tbsp Salad leaves
7-10 Tbsp Basil

Directions

1
Cook the pasta in boiling broth for about 8 minutes, then drain. Rinse and drain the Mexican vegetables. Also drain mandarins. Keep 3 tablespoons of juice. Cut turkey into small cubes. Mix the prepared ingredients. Mix vinegar and tangerine juice for the marinade.
2
Season with salt and pepper. Gradually add the oil. Wash herbs, chop roughly and stir in. Mix marinade and prepared salad ingredients. Arrange on salad leaves. Serve garnished with fresh basil