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🥗 Colorful Salad with Venison

450 kcal · 30 min · 4 servings

Ingredients

• 200 g leftover roast venison
• 2 ripe pears
• 2 tsp lemon juice
• 0.5 head celery
• 2 kiwis
• 2 tbsp chopped walnuts
• 6 tbsp mayonnaise
• 1 tsp mustard
• 3 tbsp whipping cream
• 8 leaves Lollo Rosso
• salt
• pepper

Instructions

1. 1. Peel the pears.
2. 2. Cut the pears in half.
3. 3. Remove the core from the pear halves.
4. 4. Cut the venison into thin strips.
5. 5. Cut the pears into thin strips.
6. 6. Drizzle the pear strips with lemon juice.
7. 7. Use the lemon juice to prevent the pears from browning.
8. 8. Peel the celery stalks.
9. 9. Clean the celery stalks.
10. 10. Cut the celery stalks into strips.
11. 11. Boil the celery strips for two minutes in boiling water.
12. 12. This short cooking in boiling water is called blanching.
13. 13. Let the celery strips drain well afterwards.
14. 14. Peel the kiwis.
15. 15. Slice the kiwis.
16. 16. Take half of the kiwi slices.
17. 17. Dice the selected kiwi slices into small cubes.
18. 18. Take a bowl.
19. 19. Put the kiwi cubes into the bowl.
20. 20. Put the meat into the bowl.
21. 21. Put the pears into the bowl.
22. 22. Put the celery into the bowl.
23. 23. Put the walnuts into the bowl.
24. 24. Mix all ingredients in the bowl.
25. 25. Put the mayonnaise into a separate small bowl.
26. 26. Put the mustard into the small bowl.
27. 27. Put the cream into the small bowl.
28. 28. Whisk mayonnaise, mustard, and cream together well.
29. 29. Pour the sauce over the salad mixture.
30. 30. Toss the salad to distribute the sauce evenly.

Nutrition per serving

• kcal: 450
• Protein: 14 g · Fett/Fat: 37 g · Carbs: 16 g