Junes Thai Salad With Turkey Recipes

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JUNE'S THAI SALAD WITH TURKEY



June's Thai Salad with Turkey image

This Thai Turkey Salad is a great way to use up left over turkey, plus it makes a great main course salad for a hot summer day. The original recipe used half as much dressing. I found this to be too dry for my liking so I have doubled it. If you prefer your salad on the dry side, use half the dressing ingredients. You can...

Provided by June Campbell

Categories     Other Salads

Number Of Ingredients 14

3 c cooked, chopped turkey meat
8 c baby spinach
2 c crisp chow mein noodles
1/2 c green onions,chopped
1/2 c mixed nuts, chopped
DRESSING
1/2 c soya sauce
1/2 c all natural peanut butter
1/4 c brown sugar
1/4 c rice vinegar
1/4 c sesame oil
2 Tbsp ginger root, grated
2 clove garlic, peeled
1/4 tsp red pepper flakes

Steps:

  • 1. Place all salad ingredients in a large bowl and mix to combine.
  • 2. Place all dressing ingredients in a separate bowl.
  • 3. Use a hand held blender to puree the dressing ingredients.
  • 4. Add the dressing ingredients to the salad and toss well.

THAI TURKEY SALAD



Thai Turkey Salad image

Make and share this Thai Turkey Salad recipe from Food.com.

Provided by MJMommy13

Categories     Poultry

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground turkey
1/3 cup water
2 tablespoons asian fish sauce
2 tablespoons brown sugar
1/2 cup diced cucumber
1/2 cup cilantro leaf
2 tablespoons lime juice
chopped peanuts (to garnish)

Steps:

  • Brown ground turkey in a nonstick pan. Add water, fish sauce and brown sugar and cook, stirring until liquid has almost evaporated. Toss with cucumber, cilantro, lime juice and peanuts. Serve with lettuce leaves for wrapping.

THAI TURKEY AND MAKRUT LIME SALAD



Thai Turkey and Makrut Lime Salad image

Provided by Marian Burros

Categories     salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 11

5 large shallots, finely chopped
3/4 cup roughly cut coriander leaves
1/4 cup finely minced lemon grass
2 makrut lime leaves, sliced less than 1/16 inch wide, or use a teaspoon of grated lime rind, but it will not taste the same (see note)
1/2 to 1 teaspoon hot chili flakes
1/4 cup Thai fish sauce (nuoc mam)
7 tablespoons fresh lime juice
1 tablespoon sugar
4 cups diced cooked white-meat turkey
1/4 pound mesclun
1 large red bell pepper, very thinly sliced

Steps:

  • In a large bowl, combine shallots, coriander, lemon grass, lime leaves, chili flakes, fish sauce, lime juice and sugar. Stir in the turkey. Refrigerate, if not serving right away.
  • To serve, arrange the mesclun on 4 serving plates, top with turkey salad and decorate with pepper strips. Serve at room temperature.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 1605 milligrams, Sugar 15 grams, TransFat 0 grams

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