Summary

Ingredients

• 500 g turkey breast
• 200 g spinach, youn, fresh
• 2 large orange (s)
• 2 rolls, stale, or equivalent amount bread
• 5 tomato (s), dried
• 50 g walnuts or hazelnuts or pine nuts
• 1 lemon (s), juice it
• Olive oil, cold pressed
• 1 tablespoon honey
• 1 tablespoon mustard
• salt and pepper
• 1 clove (s) garlic or a piece ginger root

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Instructions

1. Cut the stale bread or rolls into small cubes and fry them in olive oil until golden brown. Swirl from time to time to get an even browning. Caution, burns quickly!
2. At the same time fry the turkey meat in a second pan. Cut into strips before or after roasting.
3. Cut the sun-dried tomatoes into smaller pieces. Roughly chop the nuts. Fillet the oranges, collecting the juice for the dressing in a bowl and squeezing out the rest of the oranges.
4. Halve the orange fillets, if desired. Wash the spinach leaves and remove the stalk.
5. Put the spinach leaves, oranges, sun-dried tomatoes, nuts, strips of turkey meat in a bowl and mix together.
6. For the dressing, cut the ginger or garlic into small pieces. Add the orange and lemon juice, honey, mustard, salt, pepper and 1 - 2 tablespoons of olive oil. Mix well with a mixer / blender and season to taste. It should have a fresh taste. Add the dressing to the salad and let it steep a little.
7. Add the croutons to the salad when you are ready to eat them so that they are crispy.
8. Tip:
9. If possible, prepare croutons shortly before consuming the salad so that they are still nice and warm.