Summary

Ingredients

• 1 head lettuce
• 1 small Can (s) corn kernels
• 7 cherry tomato (s)
• 6 tablespoon oil (walnut oil)
• 3 tablespoon vinegar, milder
• 1 teaspoon mustard
• 1 tablespoon herbs, mixed, frozen or fresh
• salt and pepper
• 2 tablespoon olive oil
• 3 turkey schnitzel
• 5 mushrooms
• Paprika powder, noble sweet

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Instructions

1. Clean, wash, spin-dry the lettuce and pluck it into bite-sized pieces. Drain the corn, quarter the cocktail tomatoes and mix both with the lettuce leaves.
2. Cut the turkey escalope into 1 cm wide strips, peel the mushrooms, cut in half and cut into slices. Heat the olive oil, briefly fry the turkey strips in it, add the mushrooms and fry, season with salt, pepper and paprika. Take off the stove.
3. Prepare a dressing from vinegar, mustard, herbs, salt, pepper and walnut oil, pour over the salad, mix. Pour the turkey and mushroom mixture over it.
4. Serve with a baguette.