Calories
321 kcal
Protein
34 g
Fat
45 g
Carbohydrates
76 g
Boil the turkey meat in lightly salted water until soft. Prick it with a fork to check if it is ready. Cut into cubes, strips or tear into small pieces.
Mix the mustard, mayonnaise, honey, vinegar and onion in one bowl at a ratio of 1 to 1. If one of the ingredients is not to your liking, you can add it in a smaller ratio or not at all.
Rinse and dice or finely chop all other ingredients with a knife. Place the lettuce, turkey, mushrooms, cucumbers, ham, eggs and bacon in a clear salad bowl. Cover and place in refrigerator (up to 24 hours).
Take out the salad 1-1.5 hours before serving. Drizzle the salad with the prepared dressing and serve.
You can garnish your salad with chips or croutons on top if you wish. This makes the salad a little more filling.
Pay attention when choosing turkey meat. You need to choose pink meat with no strong odor or congealed blood. This will indicate that you are choosing a young bird.
Bon Appetit!
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