Pickled Vegetable Salad with Turkey
6 servings
270 minutes
Marinated vegetable salad with turkey is an exquisite blend of freshness and spiciness born in American cuisine. Its history begins with the search for light yet nutritious dishes ideal for balanced eating. Marinated vegetables enriched with vinegar, mustard, and garlic flavors give the salad a bright taste with a subtle tang, while boiled turkey fillet adds tenderness and richness. Sweet pepper and carrot provide a crunchy texture, while herbs and green onions finish the composition with fresh notes. This dish is perfect for both a light lunch and a festive table, where it will beautify the menu with its appearance and rich flavor.
1
Divide the cauliflower into florets.
- Cauliflower: 0.5 piece
2
Cut the carrot and sweet pepper into strips.
- Carrot: 2 pieces
- Sweet pepper (capsicum): 1 piece
3
Thoroughly wash the mushrooms and cut them in half.
- Fresh mushrooms: 300 g
4
Thaw the frozen artichokes.
- Artichokes: 3 pieces
5
Combine the vegetables and mushrooms and boil for 5 minutes.
- Cauliflower: 0.5 piece
- Carrot: 2 pieces
- Sweet pepper (capsicum): 1 piece
- Fresh mushrooms: 300 g
- Artichokes: 3 pieces
6
To prepare the sauce, mix vegetable oil, vinegar, mustard, and chopped garlic. Add oregano, salt, and pepper.
- Vegetable oil: 0.5 glass
- Red wine vinegar: 0.5 glass
- Mustard: 3 tablespoons
- Garlic: 2 cloves
- Oregano: to taste
- Salt: to taste
- Ground black pepper: to taste
7
Mix the vegetables with the sauce and leave in a warm place for 3-4 hours.
- Vegetable oil: 0.5 glass
- Red wine vinegar: 0.5 glass
- Mustard: 3 tablespoons
- Garlic: 2 cloves
8
Boil the turkey fillet and cut it into cubes.
- Turkey: 300 g
9
Chop the green onion and herbs.
- Spring onion: 50 g
- Fresh herbs: 50 g
10
Add turkey and onion to the salad. Mix it.
- Turkey: 300 g
- Spring onion: 50 g
