Fresh summer salad with turkey strips

Name: Fresh summer salad with turkey strips
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Turkey escalope; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g yellow peppers; 250 g Cucumber; 125 g Radish (without green/net); 250 g Cocktail tomatoes; 250 g mixed leaf salads (e.g. picking salad, Lollo bianco, Lollo rosso etc.); 1 Onion; 1 Garlic clove; 1/2 bunch Chives; 1/2 Pot of basil; 4-5 Tbsp White wine vinegar; 1 TEASPOON Herbal Mustard; 4-5 Tbsp Olive oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Turkey escalope
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g yellow peppers
250 g Cucumber
125 g Radish (without green/net)
250 g Cocktail tomatoes
250 g mixed leaf salads (e.g. picking salad, Lollo bianco, Lollo rosso etc.)
1 Onion
1 Garlic clove
1/2 bunch Chives
1/2 Pot of basil
4-5 Tbsp White wine vinegar
1 TEASPOON Herbal Mustard
4-5 Tbsp Olive oil

Directions

1
Wash the turkey escalopes, dab dry and cut into strips. Heat sunflower oil in a frying pan and fry the meat briefly while turning. Season with salt and pepper and remove from the pan.
2
Clean, wash and drain the peppers, cucumber, radishes and tomatoes. Cucumber in slices, paprika in fine strips planes. Cut radishes into thin slices, quarter tomatoes. Clean, wash and drain lettuce leaves well.
3
Pluck salad leaves into bite-sized pieces. Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Wash and drain the chives and basil. Cut chives into fine rolls, basil into strips.
4
Mix vinegar, onion, garlic, mustard, some salt and pepper. Finally, add olive oil and herbs. Mix salad ingredients, turkey strips and vinaigrette and arrange on a deep plate.
5
Serve with fresh baguette.