Vegetable salad with Turkey

Description

Nice summer salad with a delicate taste. The colors of the salad are very nice and will effectively decorate Your table. Broccoli or cauliflower lightly blanched, crunchy cabbage will add interest to the dish. For many such types of cabbage are associated with more side dishes than salads. I assure you this dish will surprise You and your guests.

Ingredients

Turkey

300 g
Cauliflower

5 piece
Broccoli

5 piece
Carrots

2 piece
Lettuce

4 coup
Dressing

2 Tbsp
Mayonnaise

3 Tbsp
Lemon

0.5 piece
Bay leaf

1 piece
Black pepper
Salt

Cooking

Prepare your ingredients.

In boiling water, put Turkey breast. Add Bay leaf, salt and pepper. Cook for 30 minutes.

Boil the cabbage on the stove for 5-6 minutes. Then attach the thermal shock (from pan put in cold water, with ice) to instantly stop the cooking process, to preserve the color of vegetables.

Boil the carrots.

Meanwhile, chop the cauliflower thin slices across the clusters.

Broccoli cut as well.

Carrots to cool. Cut in half and then into thin slices.

Cut the lettuce. Pictured is one type of lettuce, but in this recipe you can combine leaves of different salads.

Chilled fillets cut into slices.

Mix all ingredients in a bowl, add mayonnaise, seasoning from MAGGI® Dressing to Pickle, vybrazhivaet lemon juice. Stir and then taste for seasoning. Seasoning already contains salt, you can add freshly ground pepper.