Turkey skewer on salad

Name: Turkey skewer on salad
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 2 (60 g each) Tomatoes; 1 (approx. 70 g) Iceberg lettuce; 3 TABLESPOONS Vegetable maize (canned); 5 Mushrooms; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TSP Oil; 100 g Turkey escalope; 1/2 bunch Chives; 7-10 Tbsp Lemon; 2 discs (15 g each) Rye baguette

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

2 (60 g each) Tomatoes
1 (approx. 70 g) Iceberg lettuce
3 TABLESPOONS Vegetable maize (canned)
5 Mushrooms
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TSP Oil
100 g Turkey escalope
1/2 bunch Chives
7-10 Tbsp Lemon
2 discs (15 g each) Rye baguette

Directions

1
Clean, wash and slice the tomatoes. Clean, wash, drain well and cut into fine strips. Drain the corn. Wash, clean and slice the mushrooms.
2
Season lemon juice and 2 tablespoons of water with salt, pepper and sugar. Whip 1 teaspoon of oil into it. Mix the salad strips, mushrooms, corn and marinade and leave to stand. Meanwhile dab the meat dry and cut into cubes.
3
Put meat cubes on a skewer. Fry in the remaining hot oil while turning for about 5 minutes. Season with salt and pepper. Wash the chives and cut into small rolls. Arrange the tomatoes on a plate.
4
Arrange salad mix and skewer on top. Sprinkle with chives and serve garnished with lemon. Rye baguette tastes good with it.