John Myers
Ingredients for 2 servings:
- 400 g lettuce
- 16 chicken nuggets
- 250 g mushrooms
- 1 bottle of dressing (Sylter salad dressing)
- 1 pack of ready-made salad dressing mix (garden herbs)
- 1 clove(s) garlic
- 2 tomatoes
- ¼ cucumber(s)
- 4 tbsp lettuce (coleslaw) from the jar
- e.g. Parmesan, sliced
- oil
- pepper
- Salt
- Balsamic vinegar
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
quickly prepare after work
Clean the lettuce, tear it into bite-sized pieces, and arrange it on two plates. Slice the tomatoes and cucumber and arrange them on top of the lettuce. Place the coleslaw on top of the lettuce. Quarter the mushrooms and fry them in a little oil. Reduce the heat and add the Sylt salad dressing to the mushrooms. Add the ready-made mix and mix well. Press in the garlic clove and season with pepper and salt. If desired, add a dash of balsamic vinegar. In another pan, fry the nuggets in a little oil until crispy. Place the nuggets on the lettuce, drizzle with the dressing, and grate over Parmesan cheese.
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