After a Thanksgiving meal, a salad is a welcome sight. This is a great way to use up leftover turkey from the big dinner.
Asian Turkey Salad
After a Thanksgiving meal, a salad is a welcome sight. This is a great way to use up leftover turkey from the big dinner.
Servings
4 Servings
Ingredients
- 2 cups leftover cooked turkey meat shredded
- 1 cup cashews
- 1 cup dried cranberries
- 2 teaspoons ground five-spice powder optional
- 1 tablespoon honey
- 1 fresh red chile seeded and finely chopped
- ½ bunch fresh cilantro about 3 ounces
- ½ bunch fresh mint leaves about 3 ounces
- 4 cups mixed salad greens like chicory, arugula, and spinach
- 4 cups romaine luttuce
- 1 to 2 clementines peeled and sectioned
- 1 clementine juiced
- 1 lime juiced
- ¼ cup pomegranate juice
- ½ red onion peeled and coarsely grated
- ½ cup extra virgin olive oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1½- inch fresh ginger pealed and coarsely grated
Instructions
- Salad:
- Combine turkey, nuts, cranberries, and five spice powder in a sauté pan. Cook over medium heat for 5 minutes.
- Add honey and chile. Cook over high heat until turkey is crispy, 3 minutes.
- Combine cilantro, mint, salad greens, and romaine in large bowl.
- Drizzle 1 cup of dressing over the salad. Add half of turkey mixture on salad, and toss.
- Transfer salad to serving bowl or platter. Spoon remaining turkey mixture and clementine sections over the top, and drizzle more dressing. Reserve remaining dressing for another use.
- Dressing:
- Combine juices and onion. Add olive oil, soy sauce, sesame oil, and ginger. Whisk until well combined.
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