Lentil Salad with Turkey Schnitzel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g lentils, brown, cooked
- 1 small Head lettuce (heart)
- 2 medium tomato (s)
- 3 half bell peppers, yellow, red and green
- 1 small kohlrabi
- 1 turkey schnitzel, plain, fried
- 1 medium onion (s)
- 3 tablespoon olive oil
- 3 tablespoon vinegar (5%)
- 3 tablespoons water
- Herbs
- Salt and pepper, more colorful from the mill
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Quarter the lettuce heart and cut into strips. Quarter the tomatoes, remove the core and cut the pulp into strips. Cut the cleaned peppers into small pieces. Peel, halve, slice the kohlrabi and then cut into strips. Halve the schnitzel lengthways and cut into strips. Chop the onion into small cubes. Gently mix everything with the lentils.
- Mix a dressing from oil, vinegar, herbs, salt, pepper and sugar and add to the salad. Mix in carefully and let the salad stand for half an hour before serving.
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