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Turkey Heart Salad

An original salad — easy to make and so tasty! Turkey heart salad is an out-of-the-ordinary dish for an everyday menu. It doesn't take much effort or time, yet the result is outstanding. Serve it as a main, say for dinner, or as a vibrant side.

stanik-77Author avatar
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Heart salad turkeys
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 5 g
Fats 57 % 12 g
Carbohydrates 19 % 4 g
142 kcal
GI: 100 / 0 / 0
    1. Wash the turkey hearts, cut them open, rinse the insides, trim off everything you don't want (fat, vessels), and pat dry. 2. Boil the hearts in salted water for 15 minutes, then drain them in a colander. 3. Wash the vegetables. Cut the eggplant and pepper into strips. 4. Heat the vegetable oil in a skillet, add the eggplant and bell pepper, and fry over low heat for 15 minutes. Transfer to a bowl. 5. While the eggplant and pepper cook, peel the onion and slice it lengthwise into half-rings. 6. Add the onion to the skillet, with a little more oil if needed, and fry for 10–15 minutes over low heat, stirring. 7. Arrange lettuce leaves on serving plates. Cut the tomatoes into wedges and lay them over the lettuce. 8. For the dressing, whisk all the ingredients together until smooth. 9. Arrange the hearts, onion, eggplant, and bell pepper on the plates. 10. Drizzle with the dressing and sprinkle finely chopped parsley on top. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Eggplant - 24  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Pepper - 26  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Dijon mustard - 143  kcal/100g
  • Turkey heart - 128  kcal/100g
  • Lettuce leaves - 12  kcal/100g

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