"New Yolk" Salad

Recipe from Kate Logan

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Cooking time: 35 min

Servings 4

On the Eve of the New Year, let us share one of the holiday salads. The salad is light, tasty and very easy to prepare. Some of the key ingredients are mustard with orange, which combine particularly well with the other salad ingredients.

Eggs

4 pcs.
Turkey

1 lbs.
Bell pepper

2 pcs.
Orange mustard

8 tbsp.
Black pepper and salt

to taste
Bulb onion

2 pcs.
Sour cream (10%)

12 tbsp.

Calories

228 kcal
Protein

16 g
Fat

16 g
Carbohydrates

3 g

Take 2 eggs and hard-boil them for 5-7 minutes. Then, wash the turkey carcass and boil it in a large pot with salted water until it's tender, for 30-50 minutes. When it's done, chop up the meat into small pieces. Take an onion and bell pepper and chop them up as well.
Make a dressing of 2 spoons of sour cream, 1 spoon of mustard, 1-1,5 spoons of soy sauce and few pinces of pepper to taste. Combine all the cut ingredients from before into a large bowl, mix together and season with salt, about 2-3 pinces. Decorate to your taste and serve!

For special gourmets, we suggest replacing the soy sauce with pomegranate sweet sauce. Since orange mustard is not always available, the sweetness and mustardiness compensate for each other.
Quality turkey has different shades of reddish color - it can be both delicate pink and dark red. Red meat has more protein and less fat, while light meat has the opposite, so the best turkey meat is considered to have pink muscle tissue. The skin should be dry, firm, and smooth, but not slippery, as this indicates that the meat has been on the counter too long. Feel the carcass and press it with your finger - if there is a dent, it means that the meat is far from the first freshness and it is not worth buying.