
Thai Turkey Salad
Servings: 12
Ingredients
- 2 1/2 lbs. Mixed Lettuce — torn
- 3 lbs. Perdue® Turkey Breast — cut in wedges
- 24 oz. Oriental Crisp Noodles — fried
- 1 lb. Carrots — shredded
- 4 c. Red Cabbage — shredded
- 2 1/2 lbs. Mandarin oranges — drained
- 1 1/2 c. Cashews — broken
- 1 c. Green onions — sliced
- 1 c. Salad oil
- 2/3 c. White Wine Vinegar
- 1/3 c. Peanut Butter
- 1/3 c. Soy Sauce
- 3 tbsp. Sesame oil
- 2 tbsp. Honey
- 1 tbsp. Minced ginger
- 1/2 tsp. Cayenne pepper
- 1/4 tsp. ground cumin
- 1/4 tsp. ground tumeric
Instructions
- For salad, toss together lettuce, noodles, carrots, red cabbage, oranges, cashews, and green onions.
- Portion equally into bowls or plates.
- Place turkey wedges atop salad ingredients.
- For salad dressing, combine salad oil, vinegar, peanut butter, soy sauce, sesame oil, honey, ginger, pepper, cumin and tumeric in a blender or food processor container. Cover and process until well combined.
- Pour dressing equally over salad and turkey.