Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Asian Style Turkey Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
2 Cup(s) Leftover roast turkey
1 Tablespoon(s) Light soy sauce
1 Tablespoon(s) Dry sherry or Mirin
1 Tablespoon(s) Vegetable oil
1 Tablespoon(s) Oriental sesame oil
1 Piece Fresh ginger, quarter
size minced
2 Green onions, thinly sliced
Salt, to taste
Freshly-ground black pepper
to taste
1 Head Belgian endive
separated into
Spears
1/4 Cup(s) Finely-diced red bell pepper
2 Tablespoon(s) Chopped cilantro or peanuts
Directions:
Cut the turkey into small cubes, making sure to remove all fat and
skin. Make a dressing of the soy sauce, sherry, oils and ginger and
toss with the turkey and green onions. Season to taste with salt and
pepper Center the salad on a plate and surround with endive spears.
Garnish the salad with red pepper and cilantro or peanuts. This recipe
yields 2 servings. Recipe Source: COOKING MONDAY TO FRIDAY with
Michele Urvater From the TV FOOD NETWORK - (Show # MF-6766 broadcast
11-25-1997) Recipe by: Michele Urvater Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 109
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 530.1mg
Potassium: 313.3mg
Carbohydrates: 9.6g
Fiber: 4.5g
Sugar: 3.2g
Protein: 4.4g


Scale this recipe to Servings [?]