Festive Turkey and Mushroom Salad with Pickled Red Onions

Pickled red onions add a special piquancy to the salad. The salad turns out very beautiful and festively elegant — the red onion adds interesting color and flavor accents. I used turkey thigh meat, but you can also use fillet. The salad is well soaked, so the meat will definitely not be dry.
cook time: 1h
Lucas Halstead
Festive Turkey and Mushroom Salad with Pickled Red Onions

Nutrition Facts (per serving)

140
Calories
9g
Fat
7g
Carbs
7g
Protein

Ingredients (2 portions)

Basic:

Turkey fillet 150 g
Champignon 150 g
Eggs 2 pc
Onion 1 pc
Potato 1 pc
Olive oil 1 tbsp
Mayonnaise 60 g

Marinade:

White wine vinegar 30 ml
Water 20 ml
Sugar 1 tbsp
Ground black pepper 0.4 g
Salt 0.4 tsp

Recipe instructions

Step 1

Step 1
Measure out ingredients. Pre-cook the turkey and cool in the broth. Boil eggs and potatoes, cool and peel.

Step 2

Step 2
Cut the onion into small cubes.

Step 3

Step 3
Marinate in a mixture of vinegar, water, sugar, salt and pepper for 15 minutes. Then drain the marinade and rinse the onion.

Step 4

Step 4
Cut the turkey into small pieces.

Step 5

Step 5
Wash the champignons and cut into small cubes.

Step 6

Step 6
Fry until golden brown in olive oil.

Step 7

Step 7
Grate the potatoes on a medium grater.

Step 8

Step 8
Also grate the eggs on a medium grater.

Step 9

Step 9
Place in a cooking ring (16-18 cm) in layers, coating each with mayonnaise: potatoes -

Step 10

Step 10
turkey -

Step 11

Step 11
Red onion -

Step 12

Step 12
Champignon -

Step 13

Step 13
eggs.

Step 14

Step 14
Carefully remove the ring and decorate the salad with herbs.

Additional rubrics

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