© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp soy sauce
1/2 c rice wine vinegar
1-1/2 c olive oil
1 tsp red pepper flakes
20 oz mushrooms, cleaned and halved
2 tbsp olive oil
2 lbs TURKEY BREAST, cut into 3/4-inch chunks
24 oz small shrimp, shelled and deveined
4 c Japanese bread crumbs
As needed Oil for frying
24 oz rice noodles, prepared according to package directions
16 c mesclun mix
4 c napa cabbage, shredded
4 c carrots, shredded
3 Large cucumbers, peeled and sliced
1 c almonds, sliced
1/2 c cilantro, chopped
As needed cilantro leaves, for garnish
As needed almonds, sliced, for garnish
In a small bowl, whisk together soy sauce, rice wine vinegar, 1-1/2 cups oil and red pepper flakes. Season to taste; reserve.
Brush mushrooms with oil and broil or grill until golden.
In batches, toss turkey and shrimp with breadcrumbs until thoroughly coated; shake off excess. In a deep pan or wok, heat 2 tablespoons oil and fry turkey and shrimp until golden and cooked through.
In a large bowl, combine noodles, mesclun, cabbage, carrots, cucumber, almonds and cilantro. Add turkey, shrimp and mushrooms and toss thoroughly with reserved vinaigrette.
Mound salad on plates and garnish with additional cilantro leaves and sliced almonds.
Total Calories 1110
Calories from Fat 550
Total Fat 61 g
% Daily Total Fat 94
Saturated Fat 61 g
% Daily Saturated Fat 94
Cholesterol 200 g
% Daily Cholesterol 67
Sodium 1610 mg
% Daily Sodium 67
Total Carbohydrates 84 g
% Daily Total Carbohydrates 28
Dietary Fiber 12 g
% Daily Dietary Fiber 48
Sugars 13 g
Protein 58 g
% Daily Protein 250
% Daily Vitamin C 40
% Daily Calcium 25
% Daily Iron 50