Thai Turkey Salad

28 Nov

We had a terrific Thanksgiving and the brined turkey turned out great.  But, there were only six of us and we were left with quite a bit of turkey.  I love Thanksgiving leftovers as long as the stuffing holds out, but after that, anything that is left has to take on a new form.  On Thursday and Friday I ate primarily carbs, so when I woke up on Saturday, my body was crying out for FRESH, GREEN, and RAW.

The contents and flavors of this salad are based on Thai spring rolls.  I LOVE spring rolls, but never make them because they feel too tedious for me.  This salad takes some of the main ingredients (minus the noodles and spring roll wrapper) and stacks it up in a bowl, and the dipping sauce becomes a light dressing.  It is the perfect compromise for those times I really want the taste of a spring roll, but am too lazy to make them or drive the 20 miles it takes to get to the nearest restaurant that serves them.

Thai Turkey Salad
Serves: 4

SALAD
4 c. lettuce
8 oz. turkey breast, diced
9 oz. bean sprouts
1 c. carrots, julienned
1/2 c. cilantro, coarsely chopped
2 green onions, tops only, chopped
1/4 c. peanuts, chopped
Salt and pepper to taste

DRESSING
2 T. rice wine vinegar
2 T. soy sauce
1 T. water
1 t. sugar
1/2 t. sesame oil
1/4 – 1/2 t. crushed red pepper

 

Divide all of the salad ingredients between four bowls, layering lettuce, bean sprouts, carrots, turkey, cilantro, green onions, and peanuts.

Place all of the dressing ingredients in a jar and shake until the sugar is dissolved.  This can be made ahead of time.

Drizzle the dressing over each of the salads, season with salt and pepper,  and serve.

 

Estimated Calories:  170 cal/serving

Print it: Thai Turkey Salad

Notes:
– This salad would be a great way to use any leftover meats, feel free to substitute cooked chicken, beef, pork, or shrimp in place of the turkey.  For a non-meat option, try garbanzo beans.
– I left the turkey cold for this salad, but you could serve the meat part of the salad warm if you prefer.
– The dressing was really good and would taste great on some steamed vegetables to make a nice light side.
– Do you add salt and pepper to your salads?  Up until about a year ago, I didn’t and was SHOCKED at how much better they were with a little salt and pepper.  It makes sense, since I add a little salt and pepper to most vegetables, but hadn’t considered it for salad.  See if you agree.
– If you are serving this for a larger crowd or as a side, it would look really pretty on a platter instead of in individual bowls.

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