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Thai Turkey Salad

Servings: 12

Ingredients

  • 2 1/2 lbs. Mixed Lettuce — torn
  • 3 lbs. Perdue® Turkey Breast — cut in wedges
  • 24 oz. Oriental Crisp Noodles — fried
  • 1 lb. Carrots — shredded
  • 4 c. Red Cabbage — shredded
  • 2 1/2 lbs. Mandarin oranges — drained
  • 1 1/2 c. Cashews — broken
  • 1 c. Green onions — sliced
  • 1 c. Salad oil
  • 2/3 c. White Wine Vinegar
  • 1/3 c. Peanut Butter
  • 1/3 c. Soy Sauce
  • 3 tbsp. Sesame oil
  • 2 tbsp. Honey
  • 1 tbsp. Minced ginger
  • 1/2 tsp. Cayenne pepper
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground tumeric

Instructions

  1. For salad, toss together lettuce, noodles, carrots, red cabbage, oranges, cashews, and green onions.
  2. Portion equally into bowls or plates.
  3. Place turkey wedges atop salad ingredients.
  4. For salad dressing, combine salad oil, vinegar, peanut butter, soy sauce, sesame oil, honey, ginger, pepper, cumin and tumeric in a blender or food processor container. Cover and process until well combined.
  5. Pour dressing equally over salad and turkey.