Turkey salad

Cut the turkey into strips and sprinkle with salt and pepper.

Heat the sunflower oil in a pan over medium heat and fry the turkey until golden brown, about 7-8 minutes.

Remove the turkey from the pan and set aside.

Coarsely chop the lettuce, bell pepper and tomatoes.

In the same pan where the turkey was fried, add wine and bring to a boil. We reduce the fire to a minimum and evaporate for 2 minutes.

Add sour cream, Swan salt, wine vinegar, mustard and olive oil to the pan and whisk until smooth. Simmer over low heat for 2 minutes.

In a large bowl, mix the lettuce, bell pepper, tomatoes and turkey. Add the sauce and mix everything thoroughly.