in Recipes

Salad with turkey strips and mushrooms

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Ingredients for 4 servings:

  • 1 head of lettuce
  • 1 small can of corn kernels
  • 7 cherry tomatoes
  • 6 tbsp oil (walnut oil)
  • 3 tbsp vinegar, mild
  • 1 tsp mustard
  • 1 tbsp mixed herbs, frozen or fresh
  • salt and pepper
  • 2 tbsp olive oil
  • 3 turkey schnitzels
  • 5 mushrooms
  • Paprika powder, sweet

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Trim and wash the lettuce, spin dry, and tear into bite-sized pieces. Drain the corn, quarter the cherry tomatoes, and toss both with the lettuce leaves. Cut the turkey cutlets into 1 cm wide strips, peel, halve, and slice the mushrooms. Heat the olive oil, briefly fry the turkey strips, add the mushrooms, and fry until browned. Season with salt, pepper, and paprika. Remove from the heat. Make a dressing from the vinegar, mustard, herbs, salt, pepper, and walnut oil. Pour over the salad and toss to combine. Spoon the turkey and mushroom mixture over the salad. Serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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