Salad plate with turkey strips

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 2 TABLESPOONS (50 g) sour cream (10 % fat)
  • 2-3 TEASPOONS Lemon juice
  • 7-10 Tbsp salt, pepper, possibly sweetener
  • 1 (100 g) cleaned chicory
  • 100 g des légumes à salade nettoyés (par exemple, laitue romaine, concombre, oignon de printemps)
  • 7-10 Tbsp Chives
  • 100 g Turkey escalope
  • 1 tsp (5 g) Oil
  • 150 g Citrus fillets (e.g. orange and pink grapefruit)
  • 1 washer (30 g) Wholemeal bread

Directions

  1. 1

    Mix cream and lemon juice until smooth. Season to taste with salt, pepper and some sweetener

  2. 2

    Wash the chicory and cut into strips. Wash and dry the salad vegetables and chop or pluck them. Wash chives and cut into fine rings

  3. 3

    Rinse meat, dab dry and cut into fine strips. Fry in hot oil for about 4 minutes until completely brown, season

  4. 4

    Mix chicory, salad vegetables and citrus fillets. Arrange on a plate with salad dressing and warm turkey strips. Sprinkle with chives. Serve with wholemeal bread

  5. 5

    Mixed salad

  6. 6

    If you only need small amounts of salad, a whole head is much too big. Practical are salad mixes from the self-service counter, from the bag (refrigerated shelf) or loose leaf salads like lamb's lettuce or rocket

Nutrition Facts

KCAL
360 kcal
CARBS
30 g
FATS
12 g
PROTEINS
31 g

Categories & Tags

AppetizerMain dishSalad