Watercress with shredded turkey, celery,
cucumber and scallions, topped with a citrus vinaigrette.
Chinese Turkey
Salad
- 1 teaspoon grated orange
zest
2 tablespoons fresh orange juice
1 tablespoon rice vinegar
1 tablespoon white wine vinegar
2 teaspoons soy sauce
1 teaspoon Dijon-style mustard
1/4 cup peanut oil
1 tablespoon sesame oil
6 cups Honeysuckle White Boneless Turkey Breast, cooked, shredded
(or any other cooked turkey)
Freshly ground black pepper optional to taste
1 large bunch watercress
2 celery ribs, cut unto 2 1/2-inch matchstick strips
1/2 medium seedless cucumber, peeled and cut into 2 1/2-inch
matchstick strips
4 scallions (green onions), cut into 2 1/2-inch matchstick strips
(3 inches of green left on)
- Make vinaigrette: Combine
orange zest, orange juice, vinegars, soy sauce, and mustard in
a bowl; whisk well. Drizzle the peanut and sesame oils, whisking
until dressing is slightly thick.
Toss turkey with pepper and 1/3 cup dressing. Reserve any remaining
dressing for another use.
- To serve, arrange watercress
on a platter. Spoon dressed turkey onto center. Arrange celery,
cucumber, and scallions decoratively over turkey.
Makes 8 servings.
Nutrition Facts
Amount Per Serving
Calories: 367
Calories from fat: 176
Total fat: 20 gm
Saturated fat: 5 gm
Cholesterol: 110 mg
Sodium: 169 mg
Carbohydrate: 2 gm
Protein: 43 gm
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
