1/2 tsp sesame oil
2 c unsalted whole peanuts
2 Cloves garlic, minced
2 Large (total 15-oz) butterhead lettuce, leaves torn into bite size pieces
4 c bean sprouts
2 c water chestnuts, well drained
1 lb OVEN ROASTED TURKEY BREAST, cut in julienne strips
2 c diced tomatoes
1-1/2 c or 12 oz bottled ginger vinaigrette
Heat sesame oil in a small sauté pan over medium heat. Add peanuts and sauté until lightly toasted. Add garlic and sauté for about 20-30 seconds or until garlic is fragrant.
In a large bowl, toss chilled lettuce, sprouts, chestnuts, turkey and peanuts. Cover and chill.
At time of service, add tomatoes and vinaigrette. Lightly toss to combine.