June's Thai Salad with Turkey
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 substitute chicken for turkey if preferred, or substitute any salad green for the spinach.

Ingredients

  • 3 ccooked, chopped turkey meat

  • 8 cbaby spinach

  • 2 ccrisp chow mein noodles

  • 1/2 cgreen onions,chopped

  • 1/2 cmixed nuts, chopped

  • DRESSING

  • 1/2 csoya sauce

  • 1/2 call natural peanut butter

  • 1/4 cbrown sugar

  • 1/4 crice vinegar

  • 1/4 csesame oil

  • 2 Tbspginger root, grated

  • 2 clovegarlic, peeled

  • 1/4 tspred pepper flakes

How to Make June’s Thai Salad with Turkey

  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.

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