Crunchy winter citrus salad with roasted pepper turkey strips

Name: Crunchy winter citrus salad with roasted pepper turkey strips
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Lamb's lettuce; 1 piston (125 g) Chicory; 1 Orange; 50 g Salatcreme-Dressing (20% Fett); 150 g Turkey escalope; 1 TABLESPOON Sunflower oil; 1 TEASPOON Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON pickled green peppercorns

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Lamb's lettuce
1 piston (125 g) Chicory
1 Orange
50 g Salatcreme-Dressing (20% Fett)
150 g Turkey escalope
1 TABLESPOON Sunflower oil
1 TEASPOON Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON pickled green peppercorns

Directions

1
Clean and wash the lamb's lettuce and drain well on a sieve. Clean chicory, remove stalk, wash and remove leaves. Peel the orange so that the white skin is completely removed.
2
Remove the fillets from the parting skins with a sharp knife. Squeeze out the rest and measure out 3 tablespoons of juice. Mix salad cream and orange juice. Set aside. Wash the turkey escalopes, dab dry and cut into strips.
3
Heat the oil in a pan and fry the meat for about 5 minutes while turning. Season with salt, pepper and paprika. Arrange all salad ingredients on a small plate. Spread the salad dressing over it.
4
Sprinkle with peppercorns and serve.