Turkey and soy salad
4 servings
20 minutes
Turkey and soy salad is a vibrant blend of American cuisine with hints of Asian flavors. The lightness of the green salad and juicy tomatoes are complemented by crunchy soybean sprouts, adding freshness and texture. Smoked turkey breast gives depth to the dish, while a tangy dressing made from wine vinegar, mustard, and olive oil creates a harmonious balance of sweet-sour and spicy notes. The grape vinegar highlights the natural sweetness of the vegetables, while herbs add an aromatic finishing touch. This salad is perfect as a light dinner or festive appetizer, and its presentation with crispy baguette turns it into a complete meal. It attracts with its freshness, nutrition, and layered flavors, making it an ideal choice for those who appreciate light yet rich food.
1
Clean, wash, and cut the salad into large pieces.
- Green salad: 1 piece
2
Thoroughly rinse the soybean sprouts in cold water and drain in a colander.
- Soybean sprouts: 250 g
3
Slice the radishes and tomatoes thinly, and cut the turkey breast into small cubes.
- Radish: 1 bunch
- Tomatoes: 250 g
- Smoked Turkey Breast: 250 g
4
Whisk vinegar with mustard, gradually adding olive oil, season with salt, pepper, and add sugar. Sprinkle the finished dressing with chopped herbs.
- Wine vinegar: 50 ml
- Table mustard: 1 teaspoon
- Olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Sugar: pinch
- Chopped parsley: 1 tablespoon
- Green chopped onions: 1 tablespoon
5
Mix the vegetables and drizzle with dressing. Top with pieces of turkey.
- Green salad: 1 piece
- Soybean sprouts: 250 g
- Radish: 1 bunch
- Tomatoes: 250 g
- Smoked Turkey Breast: 250 g
- Wine vinegar: 50 ml
- Table mustard: 1 teaspoon
- Olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Sugar: pinch
- Chopped parsley: 1 tablespoon
- Green chopped onions: 1 tablespoon
6
Serve with a crispy baguette.