Turkey and mushroom salad

Pickled red onion gives a special piquancy to the salad. The salad turns out to be very beautiful and festive - the red onion adds interesting color and flavor accents. I had meat from the turkey thigh, but you can take the fillet. The salad is well soaked, so the meat will definitely not be dry.

Maria

Recipe author

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Composition / ingredients

servings:

Turkey fillet

150

Champignons

150

Eggs

Onion (small red)

Potatoes

Olive oil

Mayonnaise

Marinade:

White wine vinegar

Water

Sugar

Ground black pepper

0.4

Salt

0.4

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 7 g

Fats 39 % 9 g

Carbohydrates 30 % 7 g

140 kcal

GI: 71 / 0 / 29

Step-by-step cooking

Cooking time: 1 h

Step 1:
Measure the ingredients. Pre-cook the turkey and cool it in the broth. Boil eggs and potatoes, cool and peel.
Step 2:
Cut the onion into small cubes.
Step 3:
Marinate in a mixture of vinegar, water, sugar, salt and pepper for 15 minutes. Then drain the marinade, rinse the onion.
Step 4:
Cut the turkey into small pieces.
Step 5:
Wash the champignons, cut into small cubes.
Step 6:
Fry until golden brown in olive oil.
Step 7:
Grate potatoes on a medium grater.
Step 8:
Also grate the eggs on a medium grater.
Step 9:
In the cooking ring (16-18 cm) spread in layers, smearing each with mayonnaise: potatoes -
Step 10:
Turkey –
Step 11:
Red onion –
Step 12:
Champignons –
Step 13:
Eggs.
Step 14:
Carefully remove the ring and decorate the salad with herbs.