Poultry dippers on salad

Name: Poultry dippers on salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 4-5 Tbsp Oil; 1 package (250 g) Poultry Dippers in batter; 1/2 jar(s) (580 ml; draw-off weight 280 g) Lychees; 1/2 can(s) (314 ml; draw-off weight 175 g) Mandarin Oranges; 100 g Mushrooms; 150 g Lettuce and oak leaf salad; 2 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 150 g ripened cream; 25 g Mayonnaise; 2-3 TABLESPOONS Tomato Ketchup; 1 package (25 g) frozen onion-garlic mix; 7-10 Tbsp Sweet peppers; 1/2 bunch flat leaf parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

4-5 Tbsp Oil
1 package (250 g) Poultry Dippers in batter
1/2 jar(s) (580 ml; draw-off weight 280 g) Lychees
1/2 can(s) (314 ml; draw-off weight 175 g) Mandarin Oranges
100 g Mushrooms
150 g Lettuce and oak leaf salad
2 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
150 g ripened cream
25 g Mayonnaise
2-3 TABLESPOONS Tomato Ketchup
1 package (25 g) frozen onion-garlic mix
7-10 Tbsp Sweet peppers
1/2 bunch flat leaf parsley

Directions

1
Heat 1-2 tablespoons of oil in a frying pan and fry the frozen dippers in it for 8-10 minutes at medium heat until golden brown all around. In the meantime drain the lychees and mandarin oranges.
2
Clean the mushrooms, wash if necessary and cut into slices. Clean, wash and drain the salad and pluck into bite-sized pieces. For the vinaigrette season vinegar with salt, pepper and sugar. Whip the remaining oil into the vinaigrette.
3
Mix lychees, mandarin oranges, mushrooms and salad with the vinaigrette. For the dip, mix sour cream, mayonnaise, ketchup and onion-garlic mixture. Season to taste with salt, pepper, 1 pinch of sugar and paprika.
4
Arrange salad and dippers on a plate. Wash parsley, dab dry, pluck leaves from the stalks and cut into strips. Sprinkle over the salad. Sprinkle dip with paprika if necessary and serve with the salad.