Kung Pao Turkey Salad
Kung Pao Turkey Salad
Directions
- Place the bok choy, turkey, bell pepper and carrots in a large bowl.
- Toss the salad with the dressing, then top with the green onions and peanuts. Optional: top with wonton chips.
- Serve.
Ingredients
- 5 oz. Butterball® Sliced Turkey Medallions
- 5 cups bok choy, leaves and some stalks, sliced, or napa cabbage, shredded
- 1/2 ea. pepper(s), red bell, medium size, julienned
- 1/3 cup Carrots, julienned
- 1/3 cup Kung Pao dressing, (see recipe below)
- 1/4 cup onion(s), green, white and light green parts only, sliced
- 2 tbsp. peanuts, dry-roasted
Kung Pao Dressing
Directions
- Combine the chili-garlic sauce, soy sauce, tomato paste, orange juice, sugar and ginger in a small bowl and whisk until smooth.
- Slowly whisk in the oil until it’s emulsified.
Ingredients
- 1 1/2 tbsp. chili garlic sauce
- 1 tbsp. soy sauce, reduced sodium
- 1 1/2 tsp. tomato, paste
- 1 tsp. orange juice
- 1/4 tsp. sugar
- 1/8 tsp. ginger, ground
- 3 tbsp. oil, peanut