SALAD OF TURKEY & PEPPERED PINEAPPLE
IN TOMATO DRESSING
Serves four
INGREDIENTS
300g turkey breast
1 small pineapple
1 iceberg lettuce
1 packet mixed salad leaves
20 ml tomato juice
50ml olive oil
15ml white wine vinegar
2 tsp Dijon mustard
Salt & pepper
Ground black pepper
METHOD
1. Cut the turkey into strips, season with salt and pepper and pan fry in
a little oil.
2. Remove from the pan when cooked and place on kitchen towels
to remove the fat.
3. Peel and core the pineapple cut in half lengthways and then in half again.
Slice into pieces approximately ½cm thick. Lay these onto a plate and
grind some black pepper over the pineapple pieces.
4. Wash the lettuces and drain. Break up the iceberg into pieces that are
about 4cm square.
5. To make up the dressing mix together the remaining olive oil, tomato
juice, vinegar and mustard. Taste and season with salt and pepper
if required.
6. Mix the salad leaves together in a bowl.
7. Arrange the turkey and the pineapple on the plate in the centre with the
salad on top. Allow enough room around the edge of the plate to spoon
on the tomato dressing, and use it to circle the entire salad.
LEMON TURKEY STEAK SALAD
Serves four
INGREDIENTS
4 175g turkey steaks
1 iceberg lettuce
1 pack mixed salad leaves
50g sesame seeds
300ml olive oil
¼