Turkey breast on winter salad with potato vinaigrette (filled turkey fillets from the cooling shelf)

For 4 people
  • 5 Potatoes (approx. 100 g each)
  • 6 EL Oil
  • 500 g filled turkey fillets (with bread dough filling and baked apple)
  • 1 (100 g) Bag of fresh winter mix
  • 1 jar (s) (425 ml) white Giant beans
  • Salt
  • Pepper
  • 4-5 EL light balsamic vinegar
  • Sugar
40 minutes
light
1.
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse and peel potatoes. Heat 2 tablespoons of oil in a pan. Fry the meat all over and continue to fry for about 12 minutes over a low heat. Wash the salad mix and spin dry. Pour the bean kernels into a colander, rinse and drain. Cut 4 potatoes into cubes. Heat 1 tablespoon of oil in a pan. Fry the potato cubes until golden brown while turning, season with salt and pepper. Grate 1 potato or press through a potato press. Stir vinegar and 2-3 tablespoons of water into the potato, season with salt, pepper and sugar. Beat in 3 tablespoons of oil. Remove the meat, let it cool down a little and cut into slices. Mix the diced potatoes, beans and lettuce. Put on a plate. Place the meat on top. Pour some vinaigrette over it. The rest of the vinaigrette is enough
1 person approx:
  • 410 kcal
  • 1720 kJ
  • 28 g protein
  • 19 g fat
  • 30 g carbohydrates

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