Sprouts-oat salad
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 100 g Oat grains
- 1/4 l clear broth (instant)
- 200 g Turkey escalope
- 1 tablespoon (10 g) Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 Head iceberg lettuce
- 1/2 Cucumber
- 100 g Alfalfa sprouts
- 4 tablespoons (80 g) Salad yoghurt cream
- 4 TABLESPOONS Milk
- 1 TABLESPOON Lemon juice
- 1 pinch Sugar
Directions
- 1
Soak oat grains the day before covered with water. Then bring to the boil in the broth and cook for 15 minutes. Wash the meat, dab dry and cut into strips. Heat the oil in a coated pan and fry the meat for 2-3 minutes, turning. Season with salt and pepper. Clean, wash and cut the salad into strips. Peel and halve the cucumber, remove seeds if necessary and cut into slices. Wash the sprouts and let them drip off. Mix all ingredients in a bowl. Mix salad-yoghurt cream, milk and lemon juice. Season with salt, pepper and sugar. Pour the sauce over the salad, mix and allow to soak
- 2
Preparation time approx. 40 minutes (without soaking time)
- 3
Tableware: Palatine ceramics
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