Colorful salad with meat strips

Ingredients for 4 servings:

• ½ head of iceberg lettuce
• 1 bunch arugula
• 250 g cherry tomatoes
• 1 small can of corn (150 g)
• 1 bunch of spring onions
• 2 veal escalopes (200 g each)
• 2 tbsp olive oil
• Salt and pepper, black
• 1 tbsp mustard, hot
• 1 tbsp liquid honey
• 1 tbsp soy sauce
• 4 rolls (rye)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash, trim, and spin dry the iceberg lettuce and arugula. Cut both into bite-sized pieces. Wash the tomatoes and halve them crosswise. Drain the corn in a colander. Wash and trim the spring onions, then cut diagonally into approximately 3 cm long pieces. Wash the veal escalopes and pat dry with kitchen paper. Halve the meat lengthwise and cut into finger-thick strips. Heat the oil in a non-stick pan. Fry the meat strips and spring onions for about 5 minutes, stirring. Season with salt and pepper, remove from the pan, and keep warm. Mix the mustard, honey, and soy sauce with 4 tablespoons of water, add to the pan, and heat gently, stirring. Add the escalope strips and spring onions. Mix the iceberg lettuce, arugula, tomatoes, and corn. Place everything on a platter or in a shallow baking dish. Arrange the escalope strips and the sauce on top. Cut the rye rolls into slices and serve with it.