Summary

Ingredients

• 500 g turkey meat (you can also use chicken)
• 0.5 ½ head iceberg lettuce
• 3 tomato (s), ripe
• 200 g pineapple, cut into cubes
• 0.5 ½ cucumber (s)
• 0.5 can ½ cashew nuts
• 2 teaspoons honey
• 100 g cheese, rated, e.. Gouda

For the dressing:

• 5 tablespoon mayonnaise, low-fat
• 2 teaspoons, leveled tomato paste
• 200 g natural yourt
• some vinegar, e.g. herb vinegar
• salt and pepper
• some pineapple juice (already available for canned pineapples)

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Instructions

1. Cut the iceberg lettuce into bite-sized strips and wash. Wash tomatoes, halve and cut into thin slices. Wash the cucumber and cut into thin slices. Put everything together with the grated cheese in a large bowl and add the pineapple pieces.
2. Now cut the turkey meat into strips and place in a pan with hot oil. Sprinkle the cashews on top and season with pepper (if the cashews are salted, the meat does not need to be salted at all or only very lightly) and drizzle a teaspoon of honey on top. Fry for 3-4 minutes, do not stir in between! Then turn the meat, add another teaspoon of honey and fry until it is hot.
3. While the meat is frying, the dressing can be prepared. Mix the mayonnaise, yoghurt and tomato paste together, season with vinegar, pineapple juice, salt and pepper. The dressing shouldn`t be too thick. Add more pineapple juice or vinegar to taste to thin the dressing.
4. Pour the dressing over the salad and mix everything well, arrange the salad on a large platter. Place the hot turkey meat with the cashews on the salad and serve immediately.
5. Oven-fresh baguette or bread roll tastes good with it.