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Turkey Bangkok Salad with Peanut Dressing
6 Servings
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Turkey Bangkok Salad with Peanut Dressing Ingredients
Turkey
2 Tablespoons smooth
peanut butter
2 Tablespoons
honey
4 Teaspoons reduced sodium
soy sauce
2 Tablespoons reduced sodium
soy sauce
4 Teaspoons
sesame oil
1 Large
garlic
clove peeled and minced
4 Teaspoons
hoisin sauce
1 Teaspoon fresh
ginger
root peeled and grated
Salad
1/8 Teaspoon
sesame oil
2 Heads leaf
lettuce
rinsed, drained and torn into bite size pieces
1 Pound TURKEY BREAST
TENDERLOIN
6 Green
onion
s cut into 1/4-inch slices
Peanut Dressing
1 Medium
red onion
cut into 1/4-inch rings
1 Medium
garlic
clove peeled
1 Medium
red bell pepper
seeded and cut into 1/4-inch strips
1 Slice fresh
ginger
root peeled (1/2 X 3/4-inch)
1/3 Pound fresh pea pods
1 Tablespoon fresh
cilantro
leaves
1 8-Ounce can Mandarin
orange
slices drained and juices reserved
1/4 Cup
rice
vinegar or white vinegar
1/4 Cup un
salt
ed peanuts
2 Tablespoons juice from reserved Mandarin
orange
s
3 Ounces chow mein noodles
Instructions for Turkey Bangkok Salad with Peanut Dressing
Turkey:
1. Mix honey, soy sauce, garlic, ginger and sesame oil together. Place in a large, self-closing plastic bag.
2. Pierce the tenderloin several times with a large fork. Place it in the plastic bag and seal the bag. Refrigerate and marinate for 1 hour, turning tenderloin every 15 minutes.
3. Preheat the grill for direct-heat cooking. Remove turkey from marinade and discard marinade.
4. Grill tenderloin 15-20 minutes, turning halfway through the grilling time. Cook until the internal temperature reaches 165 degrees F. Allow tenderloin to rest for 10 minutes. Slice into 1/4-inch medallions.
Peanut Sauce:
1. In a food processor, filled with the metal blade and with the motor running, drop in the garlic and ginger. Process until minced. Add cilantro and process 45 more seconds or until finely chopped.
2. Add vinegar, orange juice, peanut butter, soy sauce, sesame oil and hoisin sauce. Process until smooth.
3. Place dressing in a small bowl, cover and refrigerate until ready to serve.
Salad Assembly:
1. In a large bowl, combine lettuce, onions, bell pepper, pea pods and oranges.
2. To serve, arrange salad mixture on 6 serving plates. Top with 1/6 of the tenderloin medallions.
3. Garnish each with 2 teaspoons peanuts, 1/6 of the chow mein noodles and 2-1/2 tablespoons Peanut Dressing.
Main Ingredient:
Turkey
Cuisine:
American
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Ingredient Insight - look inside this recipe
Cilantro
Garlic
Ginger
Hoisin Sauce
Honey
Lettuce
Onion
Orange
Peanut Butter
Red Bell Pepper
Red Onion
Rice
Salt
Sesame Oil
Soy Sauce
Tenderloin
Turkey
Winter
Summer
Spring
Fall
Advance
Salads
American
Turkey
Lunch
Asian
for
flavor
and
categorization
Repulished with permission, National Turkey Federation [I posted this recipe.]
tyson
on Sep 11 2005 1:03AM
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