Single salad as a main course

Ingredients for 1 servings:

• 4 leaves of savoy cabbage, only the inner, very light ones
• 1 pointed pepper, red
• 120 g roasted turkey meat from the day before
• 1 shallot(s)
• 2 clementines, the juice
• 1 tbsp vinegar (walnut)
• 2 tbsp olive oil
• 2 tbsp mustard, (honey)
• Sea salt, from the mill
• Pepper, colorful, from the mill
• Chili flakes or other spices of your choice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Savoy cabbage salad with pepper strips and turkey cubes

Cut the midrib from the savoy cabbage leaves (don’t discard them—they’ll enhance any soup or vegetable when chopped). Roll up the savoy cabbage leaves, cut diagonally into very thin strips, and place them in a bowl. Quarter the bell peppers, remove the seeds, and cut into thin strips, then add them to the bowl. Chop the leftover meat, add them to the bowl, and mix everything thoroughly. In another, larger bowl, add the clementine juice. Add the vinegar, oil, mustard, the finely diced shallot, and seasonings, and season to taste. Add the prepared salad, toss everything well, and serve…delicious. Portioned accordingly, it also makes a successful appetizer.