Crunchy salad with fillet strips

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 250 g Pork tenderloin
  • 1 medium onion
  • 1 medium sized tomato
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp salt, black pepper
  • 3-4 Tbsp Balsamic vinegar
  • 1/2 (approx. 250 g) small iceberg lettuce
  • 7-10 Tbsp Parsley

Directions

  1. 1

    Wash the meat if necessary, dab dry and cut into fine strips. Peel and chop the onion. Wash and quarter the tomato and remove seeds if necessary. Finely dice the flesh

  2. 2

    Heat the oil in a pan. Brown the meat in it thoroughly. Season with salt and pepper. Take out

  3. 3

    Sauté onion in hot frying fat. Add tomato and steam briefly. Add vinegar and 3-4 tablespoons of water and bring to the boil. Add meat again and let it simmer briefly. Season with salt and pepper. Let cool down a little bit

  4. 4

    Clean and wash iceberg lettuce and cut or slice into very fine strips. Mix loosely with meat and marinade. Arrange salad on plates and garnish with parsley

  5. 5

    - Instead of the pork fillet strips you can also

  6. 6

    mix existing roast remains with the salad

  7. 7

    - If you like it nutty, sprinkle 2 tablespoons of roasted pine nuts over the salad

Nutrition Facts

KCAL
130 kcal
CARBS
2 g
FATS
6 g
PROTEINS
15 g

Categories & Tags

Appetizer