Turkey Salad with Mushroom Sauce

Ingredients

• Turkey Breast150 g
• Butter1/2 tablespoon (15 g)
• Flour1/2 tablespoon (4 g)
• Milk1/2 cup (120 ml)
• Oil1/2 tablespoon (5 ml)
• Onion1/2 count (75 g)
• Mushrooms1.5 cup (105 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Heat the pan over high heat. You can spray some oil on it if you want. At the same time, add salt and pepper to the turkey.

2. 2

   Step 2

   Once heated, add the turkey, lower the heat to medium and cook each side for about 3-4 minutes or until both sides are browned.

3. 3

   Step 3

   At the same time, cut the bell pepper into pieces, the onion into rings, half the mushrooms in halves and chop the rest of them.

4. 4

   Step 4

   Heat a pan or griddle pan over high heat. Once heated, spread the oil on it.

5. 5

   Step 5

   Add the vegetables with the mushroom halves and cook for about 8-10 minutes or until browned.

6. 6

   Step 6

   For the white sauce: Melt the butter over medium heat and dissolve the flour in it. Remove from the heat and slowly add hot milk stirring with a whisk or a wooden spoon.

7. 7

   Step 7

   Heat it again and cook until it boils. Remove, add salt and pepper and the chopped mushrooms. Optional: You can add nutmeg.

8. 8

   Step 8

   On a plate, serve the turkey with the sauce on top and the grilled vegetables on the side. If you want, you can add arugula, spinach strips or basil leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turkey Salad with Mushroom Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.