Fruity iceberg turkey salad

Name: Fruity iceberg turkey salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 pack of (300 g) frozen peas; 7-10 Tbsp Salt; 2 red onions; 250 g Celery; 1 Iceberg lettuce; 2 Nectarines (approx. 150 g each); 1-2 Garlic cloves; 3-4 Stem(s) Thyme; 2-3 TABLESPOONS White wine vinegar; 2-3 TEASPOONS Mustard (e.g. Dijon mustard); 1-2 TEASPOONS Honey; 7-10 Tbsp white pepper; 6 TABLESPOONS Oil; 250 g Turkey escalope; 7-10 Tbsp Rose peppers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 pack of (300 g) frozen peas
7-10 Tbsp Salt
2 red onions
250 g Celery
1 Iceberg lettuce
2 Nectarines (approx. 150 g each)
1-2 Garlic cloves
3-4 Stem(s) Thyme
2-3 TABLESPOONS White wine vinegar
2-3 TEASPOONS Mustard (e.g. Dijon mustard)
1-2 TEASPOONS Honey
7-10 Tbsp white pepper
6 TABLESPOONS Oil
250 g Turkey escalope
7-10 Tbsp Rose peppers

Directions

1
Cook the peas in little boiling salted water for about 3 minutes, rinse with cold water and drain. Peel onions and cut into rings. Clean, wash and slice the celery.
2
Clean and wash the iceberg lettuce and cut the strips. Wash and stone the nectarines. Cut the flesh into thin slices. Peel garlic and chop finely. Wash thyme, dab dry and remove the leaves.
3
Mix garlic, thyme, vinegar, mustard and honey. Season to taste with salt and pepper. Add 4 tablespoons of oil. Wash the meat, dab dry and cut into strips. Heat the remaining oil in a frying pan.
4
Fry the meat until golden brown. Season with salt, pepper and paprika. Mix prepared salad ingredients and marinade and arrange on a plate.