Layered Salad in a Glass

Ingredients

• 150 g turkey breast fillet
• 125 ml Vegetable broth
• 4 heads of lettuce
• 1 Carrot
• 4 tbsp corn kernels (drained; canned)
• 2 stalks spring onions
• 0.5 yellow bell pepper
• 1 meat tomato
• Salt
• Lemon juice
• white pepper (freshly ground)
• 4 tbsp yogurt (1.5% fat)
• 4 tsp finely grated Gouda

Instructions

1. 1.

   Cut the turkey into 1 cm cubes and simmer in a pot with vegetable broth for 2-3 minutes. Drain and let cool.

2. 2.

   Wash and dry the lettuce, remove ribs and tear leaves into thin strips. Peel and grate the carrot finely. Drain the corn kernels. Wash, trim and slice spring onions into rings. Wash, trim and cut the bell pepper into fine strips. Blanch the tomato, shock in cold water, peel, halve, remove seeds and dice the flesh.

3. 3.

   Use four glasses for layering. First add lettuce strips, then carrot shreds, turkey cubes, corn, spring onion rings and bell pepper strips. Season each layer with salt, lemon juice and pepper as desired. Finish the layered salad with tomato cubes. Finally top each glass with 1-2 tbsp yogurt and sprinkle grated cheese before serving.