Fresh salad with turkey medallions

Name: Fresh salad with turkey medallions
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 can(s) (212 ml; drained weight: 140 g) Vegetable maize; 1/2 Cucumber; 1 collar Radishes; 1 small red and yellow peppers; 1 Lettuce; 2 (150 g each) Mug of whole milk yoghurt; 2 TABLESPOONS Oil; 1/2 bunch Dill, parsley and chives; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 75 g Bacon; 4 Turkey medallions (approx. 125 g each)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 can(s) (212 ml; drained weight: 140 g) Vegetable maize
1/2 Cucumber
1 collar Radishes
1 small red and yellow peppers
1 Lettuce
2 (150 g each) Mug of whole milk yoghurt
2 TABLESPOONS Oil
1/2 bunch Dill, parsley and chives
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
75 g Bacon
4 Turkey medallions (approx. 125 g each)

Directions

1
Drain the corn. Clean and wash the cucumber, radishes and peppers. Cut cucumber and radishes into slices, peppers into strips. Clean, wash and cut lettuce into bite-sized pieces.
2
Stir yoghurt and oil until smooth. Wash herbs, dab dry, chop and stir in. Season sauce with lemon juice, salt, pepper and sugar. Cut bacon into strips, drain in a pan without fat and remove.
3
Wash medallions and pat dry. Fry them in bacon fat on both sides for about 5 minutes. Season with salt and pepper. Mix the vegetables and arrange on a plate with the medallions. Sprinkle bacon over them.
4
Add the sauce.