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Ingredients (4 servings)
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400 g Frisches Putenbrustfilet
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1 Stk. Eisbergsalat
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2 Stk. Bio Orangen
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200 g Snack Radieschen
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2 Stk. Spitzpaprika Mix
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4 Stk. Käse-Laugenstange
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Olivenöl, Salz, Pfeffer, Paprikapulver
Preparation
- Wash the iceberg lettuce, spin dry and tear into bite-sized pieces. Wash the radishes and pointed peppers and cut into thin rings and strips.
- Peel one orange and cut into pieces. Halve the second orange and squeeze out the juice. Whisk the orange juice with olive oil, salt and pepper to make a fruity dressing.
- Pat the turkey breast fillet dry, cut into strips and season with salt, pepper and paprika powder. Fry in a pan with hot oil for about 6 to 8 minutes until golden brown on all sides.
- Mix the lettuce with the radishes, pointed peppers and orange pieces in a large bowl and toss with the dressing.
- Arrange the colorful salad on four plates, top with the warm turkey strips and serve together with the cheese pretzel sticks.
