Colorful layered salad with turkey breast and tuna sauce

For 9 people
  • 5 eggs (size M)
  • 400 g Leeks
  • 5 Tomatoes
  • 1/2 cucumber
  • 1 (approx. 500 g) iceberg lettuce
  • 300 g sliced ​​smoked turkey slices
  • 1 jar (s) (200 g; weight 150 g) Tuna in its own juice
  • 1 glass (250 ml) yogurt salad cream (25% fat)
  • 1 EL lemon juice
  • 100 g Schmand
  • 1 Garlic clove
  • 2 EL capers
  • Egg slices, tomato slices and parsley
60 minutes
light
1.
Eggs in boiling water Boil hard for about 10 minutes, quench, peel and cut into slices. Clean and wash the leek, cut into rings and blanch in boiling water for 1-2 minutes. Drain on a sieveto let. Wash tomatoes and cucumber and cut into slices. Clean, wash and cut the lettuce into strips. Cut turkey breast into strips. Peel the garlic. Drain the tuna and place in a bowl. Add the lettuce cream, lemon juice, garlic and sour cream. Puree everything, fold in capers. Season to taste with salt and pepper. Layer the salad ingredients in a glass bowl. Pour tuna sauce over it. Garnish with egg slices, tomato slices and parsley
2.
Per serving (for 10 people) approx. 920 kJ / 220 kcal. E 16 g / F 14 g / KH 6 g. Per serving (for 8 people) approx. 1130 kJ / 270 kcal. E 20 g / F 17 g / KH 8 g
1 person approx.:
  • 220 kcal
  • 920 kJ
  • 16 g protein
  • 14 g fat
  • 6 g carbohydrates

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