Turkey Bangkok Salad with Peanut Dressing

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 onions 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 unsalted peanuts
2 Tablespoons juice from reserved Mandarin oranges	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: TurkeyCuisine: American

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