John Myers
Turnip Salad with Turkey
The perfect turnip salad with turkey recipe with a picture and simple step-by-step instructions.
for the salad dressing
- 700 g Turnip, peeled and cut into cubes
- 150 g Tk – peas
- 300 g Red peppers, finely diced
- 100 g Red onions, quarteRed, cut into thin strips
- 2 tbsp Vegetable broth
- 250 g Greek yogurt
- 100 g Mango, cut into cubes
- 2 tsp Curry
- 2 tbsp Light balsamic vinegar
- 2 tbsp Olive oil
- 2 tsp Sugar
- Salt pepper
- Bring the water with the vegetable stock to a boil and cook the turkey leg in it for about 1 hour.
- Remove the cooked turkey leg from the broth, peel off the skin and cut into small pieces after it has cooled down.
- Put the turnip pieces in the hot stock in which the meat was previously cooked and cook for about 7 – 8 minutes.
- Shortly before the end of the cooking time, add the frozen peas and let them cook briefly.
- Drain everything on a sieve, collect the broth and use as a soup base.
- Let the hot vegetables cool down.
- Mix all the vegetables and the finely chopped meat in a large bowl.
- Put all the ingredients for the dressing in a tall container and puree.
- Season well with salt and pepper.
- Pour the dressing over the salad, mix well and let it steep for at least 2 hours.
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