Turkey Bangkok Salad with Peanut Dressing

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Name: Turkey Bangkok Salad with Peanut Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Turkey; 2 Tablespoons Honey; 2 Tablespoons reduced sodium soy sauce; 1 Large clove garlic peeled and minced; 1 Teaspoon fresh ginger root peeled and grated; 1/8 Teaspoon Sesame oil; 1 Pound TURKEY BREAST TENDERLOIN; Peanut Dressing; 1 Medium Garlic peeled; 1 Slice fresh ginger root peeled (1/2 X 3/4-inch); 1 Tablespoon fresh cilantro leaves; 1/4 Cup rice vinegar or white vinegar; 2 Tablespoons juice from reserved Mandarin oranges; 2 Tablespoons Smooth peanut butter; 4 Teaspoons reduced sodium soy sauce; 4 Teaspoons Sesame oil; 4 Teaspoons hoisin sauce; 2 Heads leaf lettuce rinsed, drained and torn into bite size pieces; 6 Green onions cut into 1/4-inch slices; 1 Medium red onion cut into 1/4-inch rings; 1 Medium red bell pepper seeded and cut into 1/4-inch strips; 1/3 Pound fresh pea pods; 1 8-oz can Mandarin orange slices drained and juices reserved; 1/4 Cup Unsalted peanuts; 3 Ounces chow mein noodles

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INGREDIENTS

Turkey
2 Tablespoons Honey
2 Tablespoons reduced sodium soy sauce
1 Large clove garlic ; peeled and minced
1 Teaspoon fresh ginger root ; peeled and grated
1/8 Teaspoon Sesame oil
1 Pound TURKEY BREAST TENDERLOIN
Peanut Dressing
1 Medium Garlic ; peeled
1 Slice fresh ginger root ; peeled (1/2 X 3/4-inch)
1 Tablespoon fresh cilantro leaves
1/4 Cup rice vinegar or white vinegar
2 Tablespoons juice from reserved Mandarin oranges
2 Tablespoons Smooth peanut butter
4 Teaspoons reduced sodium soy sauce
4 Teaspoons Sesame oil
4 Teaspoons hoisin sauce
Salad
2 Heads leaf lettuce ; rinsed, drained and torn into bite size pieces
6 Green onions ; cut into 1/4-inch slices
1 Medium red onion ; cut into 1/4-inch rings
1 Medium red bell pepper ; seeded and cut into 1/4-inch strips
1/3 Pound fresh pea pods
1 8-oz can Mandarin orange slices ; drained and juices reserved
1/4 Cup Unsalted peanuts
3 Ounces chow mein noodles

INSTRUCTIONS

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.

NOTES

Repulished with permission, National Turkey Federation

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Turkey Bangkok Salad with Peanut Dressing

Turkey
2 Tablespoons Honey
2 Tablespoons reduced sodium soy sauce
1 Large clove garlic peeled and minced
1 Teaspoon fresh ginger root peeled and grated
1/8 Teaspoon Sesame oil
1 Pound TURKEY BREAST TENDERLOIN
 Peanut Dressing
1 Medium Garlic peeled
1 Slice fresh ginger root peeled (1/2 X 3/4-inch)
1 Tablespoon fresh cilantro leaves
1/4 Cup rice vinegar or white vinegar
2 Tablespoons juice from reserved Mandarin oranges
2 Tablespoons Smooth peanut butter
4 Teaspoons reduced sodium soy sauce
4 Teaspoons Sesame oil
4 Teaspoons hoisin sauce
 Salad
2 Heads leaf lettuce rinsed, drained and torn into bite size pieces
6 Green onions cut into 1/4-inch slices
1 Medium red onion cut into 1/4-inch rings
1 Medium red bell pepper seeded and cut into 1/4-inch strips
1/3 Pound fresh pea pods
1 8-oz can Mandarin orange slices drained and juices reserved
1/4 Cup Unsalted peanuts
3 Ounces chow mein noodles

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.

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Nutrition

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Serving Size: 1 Serving (563g)
Recipe Makes: 6

Calories: 470
Calories from Fat: 195 (41%)

Amt Per Serving		% DV

	Total Fat 21.7g	29 %
	Saturated Fat 4.1g	21 %
	Monounsaturated Fat 8g
	Polyunsanturated Fat 8g
Cholesterol 56.9mg		17 %
Sodium 524.8mg		18 %
Potassium 960.6mg		25 %
Total Carbohydrate 38.9g		11 %
	Dietary Fiber 7g	28 %
	Sugars, other 31.9g
Protein 33g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 470

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