Sunday, November 29, 2015

Asian Turkey Salad™

This is a great way to use leftover turkey from the holidays. You can use leftover chicken too.

1 orange sliced in half and zested 
2 c. sliced cooked turkey
3 c. romaine lettuce
1 c. each: chopped onions, chopped cucumber, snow peas
1 - 2 T. low sodium soy sauce
1 can water chestnuts sliced
1/8 - 1/4 tsp. each: salt, pepper
1 clove garlic crushed, chopped
1 tsp. oil
1 - 2 tsp. sesame seeds (optional)
1/8 c. sliced green onions

Rinse, zest and cut orange in half.

Peel, rinse and chop garlic. 

In a measuring cup, combine oil, garlic, soy sauce, salt, pepper, orange zest. Squeeze juice of 1/2 orange through strainer into cup. Stir with fork to mix well. 

Place cooked turkey in a clean bowl. Pour soy sauce mixture over turkey and toss to coat. Place in refrigerator to marinate for a few hr.

When you're ready to assemble salad, rinse and pat dry lettuce. Place lettuce in a serving bowl.

Peel, rinse and chop onions. Arrange onions in bowl over lettuce. 

Open can of water chestnuts, drain, chop and arrange in bowl over lettuce.

Rinse and chop cucumbers, green onions and arrange in bowl over lettuce.

Remove turkey from refrigerator and arrange in bowl over lettuce. 

Snip end off of snow peas and cut in half (bias cut). Arrange in bowl over lettuce

 Peel and section other half of orange and arrange in bowl over lettuce. 

Chill in refrigerator until ready to serve.

Just before serving, sprinkle sesame seeds over salad.

Serves 4 - 6. 

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