Leaf salad with mango and turkey strips in orange dressing

Name: Leaf salad with mango and turkey strips in orange dressing
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Baby salad mix; 1 Pomegranate (alternatively 150 g raspberries); 1 Mango; 1 red onion; 4 TABLESPOONS White wine vinegar; 4 TABLESPOONS Orange juice; 1 TEASPOON medium hot mustard; 3 TABLESPOONS Mango chutney (glass); 7-10 Tbsp salt, pepper, cayenne pepper; 4 TABLESPOONS Oil; 2 (approx. 350 g) Turkey escalope

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Baby salad mix
1 Pomegranate (alternatively 150 g raspberries)
1 Mango
1 red onion
4 TABLESPOONS White wine vinegar
4 TABLESPOONS Orange juice
1 TEASPOON medium hot mustard
3 TABLESPOONS Mango chutney (glass)
7-10 Tbsp salt, pepper, cayenne pepper
4 TABLESPOONS Oil
2 (approx. 350 g) Turkey escalope

Directions

1
Sort the salad, wash and drain. Remove the pomegranate seeds from their skins. Peel mango, remove flesh from stone and cut into thin slices. Peel onion, cut into thin rings.
2
Mix vinegar, orange juice, mustard, chutney, salt and pepper. Fold in 3 tablespoons of oil.
3
Wash the turkey escalopes, dab dry and cut into strips. Heat 1 tablespoon of oil in a frying pan. Fry the meat on all sides over a high heat for about 3 minutes. Season with salt and cayenne pepper.
4
Mix all prepared salad ingredients with the orange dressing and the turkey strips and serve.