October 2005 Recipe of The Month: Thai Turkey Salad
Ingredients
- 1/4 cup plain non-fat yogurt
- 2 tablespoons creamy peanut butter
- 1 tablespoon packed brown sugar
- 1-1/2 teaspoons low-sodium soy sauce
- 1/8 teaspoon ground ginger
- 1/8 teaspoon hot pepper sauce
- 1 bag (10 ounces) mixed salad greens, chilled
- 1 pound honey-roasted deli turkey breast, cut in thin strips
- 1 mango, peeled and cut into 1/2-inch cubes
- 1 cup red bell pepper, seeded and chopped
- 3/4 cup green onions, sliced
- 4 Tablespoons lightly salted roasted peanuts, coarsely chopped
Instructions
- In small microwave-safe bowl, combine yogurt, peanut butter, brown sugar, soy sauce, ginger and hot sauce. Loosely cover with plastic wrap and microwave at 50% power 1 to 1-1/2 minutes, until brown sugar is dissolved. Allow to cool while preparing salad.
- In large bowl, combine chilled salad greens, turkey, mango, bell pepper and onion. (If fresh mango is unavailable, look for jars of peeled and sliced mango in the produce department. Cut slices into cubes to equal 2 cups.)
- To serve, combine salad and dressing, tossing to coat. Top with peanuts.
Servings: 8
Author: The National Turkey Federation
