Turkey Bangkok Salad with Peanut Dressing
A Meal that takes time, but is worth every minute"this salad is sooooooo good!! I made it for dinner for my husband and a friend, and it was amazing! Can't wait to make it again." - starshine93078
Yield: 6 Ready in 45 minutes
27 people trying soon
|2 Tablespoonsreduced sodium soy sauce|
|1 Large clovegarlic; peeled and minced|
|1 Teaspoonfresh ginger root; peeled and grated|
|1/8 TeaspoonSesame oil|
|1 PoundTURKEY BREAST TENDERLOIN|
|1 MediumGarlic; peeled|
|1 Slicefresh ginger root; peeled (1/2 X 3/4-inch)|
|1 Tablespoonfresh cilantro leaves|
|1/4 Cuprice vinegar or white vinegar|
|2 Tablespoonsjuice from reserved Mandarin oranges|
|2 TablespoonsSmooth peanut butter|
|4 Teaspoonsreduced sodium soy sauce|
|4 TeaspoonsSesame oil|
|4 Teaspoonshoisin sauce|
|2 Headsleaf lettuce; rinsed, drained and torn into bite size pieces|
|6 Greenonions; cut into 1/4-inch slices|
|1 Mediumred onion; cut into 1/4-inch rings|
|1 Mediumred bell pepper; seeded and cut into 1/4-inch strips|
|1/3 Poundfresh pea pods|
|1 8-oz canMandarin orange slices; drained and juices reserved|
|1/4 CupUnsalted peanuts|
|3 Ounceschow mein noodles|
Turkey Bangkok Salad with Peanut Dressing Preparation
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.
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.
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.
Repulished with permission, National Turkey Federation
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