Iceberg chili cheese salad with balsamic vinegar

Ingredients for 3 servings:

• 1 head of iceberg lettuce
• e.g. arugula (some leaves)
• 6 slice(s) turkey breast, thinly sliced
• 3 slices of cheese (chili cheese slices)
• salt and pepper
• e.g. olive oil
• some balsamic vinegar bianco
• n. B. herbs, Italian (frozen)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quick, spicy and delicious

Trim the iceberg lettuce and chop or tear into small pieces. Wash the arugula leaves, cut into fine strips, and arrange them over the salad. Season to taste with salt and pepper (be careful not to add too much, as the vinaigrette will also contain salt). Chop the turkey and cheese into small pieces and add them to the salad. For the vinaigrette, mix the oil and balsamic vinegar and season with salt and pepper. Add herbs to taste. I always use frozen Italian herbs. Pour everything over the salad and serve. The vinaigrette can, of course, be varied (e.g., with garlic and onions, yogurt and mustard, etc.).