This salad is often prepared in America. Usually chicken meat and Roquefort cheese are used for it. Today I decided to experiment a little and cook with turkey and goat cheese. This version of the dish seems to me much tastier!
Ingredients
- Turkey (boiled) – 300 g
- Bacon - 100 g
- Chicken eggs (boiled) – 3 pieces
- Avocado - 2 pieces
- Goat cheese - 200 g
- Cherry tomatoes - 150 g
- Iceberg lettuce - 200 g
- Olive oil - 3 tbsp.l.
- Vegetable oil - 1 art.l.
- Lemon juice - 1 tbsp.l.
- Dijon mustard - 3 tsp.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Chop the turkey, cherry tomatoes, goat cheese, bacon and peeled eggs.
Fry the bacon in vegetable oil for 1.5-2 minutes, turning it over from time to time.
Tear the salad leaves into pieces with your hands.
Peel the avocado, slice and sprinkle with lemon juice.
Put pieces of salad leaves on a plate. Lightly season with salt and pepper.
Next, lay out strips of cheese, fried bacon, avocado, turkey, cherry tomatoes and eggs. Season with salt and pepper.
Mix olive oil and Dijon mustard.
Pour the prepared dressing over the salad.
Did you like the recipe?
0 comments