John Myers
Salad: Foxy’s Torteliad Salad
The perfect salad: foxy’s torteliad salad recipe with a picture and simple step-by-step instructions.
- 250 g Tortellini with cheese filling
- 2 Sliced carrots
- 1 Zucchini halved, sliced
- 1 thickness Onion
- 1 thumb-sized piece Chopped ginger
- Juice of one orange
- 1 Grated garlic
- Salt pepper
- 2 tbsp Oil
Marinade:
- 2 El Mayonnaise
- 3 tbsp Olive oil
- 1 tbsp Lemon juice
- Cook the tortellini in salted water. Pouring off.
- Heat 1 tablespoons of oil in a pan, sauté the carrot slices in it, add the chopped ginger and continue to cook for about 2 minutes while stirring, deglaze with the orange juice, add the salt and pepper and place in a large salad bowl.
- Heat 1 tablespoon of oil in the pan again, fry the garlic in it and then add the zucchini slices. stir-fry until the vegetables are firm to the bite. add to the carrots.
- In the remaining frying fat, sauté the onion until translucent and add to the vegetables. Put the tortelini on top and mix everything together well
- Stir the ingredients for the marinade together in a bowl, pour over the tortellini with vegetables and mix everything well. Let it steep overnight, season again to taste before serving. Possibly add 1 tbsp chopped herbs.
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