Turkey breast salad with Balsamic Vinegar of Modena

Turkey breast salad with Balsamic Vinegar of Modena 2018-08-31T16:28:52+00:00

Project Description

Ingredients (for 4 people):

  • 4 slices of turkey breast
  • 1 little onion
  • 1 celery stem
  • 2 carrots
  • 1 endive salad bush
  • 1 lettuce bush
  • 3 little pieces of butter
  • 3 spoons of extra-virgin olive-oil
  • 60 g (2.11 oz- 1.32) of pomegranate seeds
  • salt
  • pepper
  • 2 spoons of Balsamic Vinegar of Modena
  • 1 coffee-spoon of cane sugar


  • Peel and mince onion. Mince celery stem and carrots. Let these vegetables fry slightly in a frying-pan with butter and a spoon of oil. Add some water.
  • Let turkey roast brown together with vegetables. Salt and pepper.
  • Remove turkey from the frying-pan when it is cooked. Cut it to thin strips.
  • Add Balsamic Vinegar of Modena, pomegranate and sugar to cooking sauce.
  • Cook it on a slow fire until it thickens.
  • Clean and cut endive and lettuce. Season with salt, pepper, oil and Balsamic Vinegar of Modena. Divide it into four dishes.
  • Place turkey strips upon salad leaves. Sprinkle with vegetables sauce and serve.
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