Spring salad with celery, walnuts and turkey breast strips

Name: Spring salad with celery, walnuts and turkey breast strips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Celeriac; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Precious sweet paprika powder; 1 small lettuce; 1/2 bunch Chives and parsley; 3 TABLESPOONS Wine vinegar; 7 TABLESPOONS Oil; 100 ml Milk; 200 g Whole milk yoghurt; 7-10 Tbsp Sugar; 500 g Turkey breast, without skin; 1-2 TABLESPOONS Flour; 50 g Walnut kernel halves

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Celeriac
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Precious sweet paprika powder
1 small lettuce
1/2 bunch Chives and parsley
3 TABLESPOONS Wine vinegar
7 TABLESPOONS Oil
100 ml Milk
200 g Whole milk yoghurt
7-10 Tbsp Sugar
500 g Turkey breast, without skin
1-2 TABLESPOONS Flour
50 g Walnut kernel halves

Directions

1
Peel, wash and chop the celery. Steam in a pot covered with a little water for 8-10 minutes until soft. Remove the celery and rinse in cold water. Season celery in a bowl with salt, pepper and paprika
2
Clean and wash the salad, pluck into bite-sized pieces and drain. Wash herbs, shake dry. Cut chives into fine rings. Peel and finely chop the parsley leaves. Mix vinegar, 6 tbsp. oil, milk, yoghurt and herbs, season with salt, pepper and a little sugar.
3
Wash the meat, dab dry, cut into strips and lightly dust with flour in a bowl. Heat 1 tablespoon of oil in a frying pan. Fry the meat strips for 5-6 minutes, turning them over, and season with salt and pepper. Chop the nuts. Add nuts, salad, meat and dressing to the celery, mix and arrange