40 g Lettuce
½ Tomatoes
30 g Arugula
50 g Champignon
½ Cucumber
70 g Veal
1 tsp Olive oil
½ tsp Butter
½ tsp Liquid honey
½ tsp Wine or apple Vinegar
Salt taste
Peppertaste
1
Cook the corn porridge until cooked and season with butter, salt and pepper to taste;
2
Add the veal, pepper, cut into strips and fry in a non-stick frying pan without oil until tender (if this is not the case, you can use a regular frying pan and grease with a small amount of oil using a cotton pad or brush);
3
Put lettuce and all vegetables on lettuce leaves, meat on top. And season with sauce, mixing olive oil, vinegar and honey.
CategoryMain Cource, Porridge, SaladsCuisineItalian, MediterraneanCooking MethodBoiling, FryingDietKosher, Low Calorie, Low Fat
Ingredients
40 g Lettuce
½ Tomatoes
30 g Arugula
50 g Champignon
½ Cucumber
70 g Veal
1 tsp Olive oil
½ tsp Butter
½ tsp Liquid honey
½ tsp Wine or apple Vinegar
Salt taste
Peppertaste