Oriental Turkey Salad



2 tbsp cornstarch

1 tsp sugar

1-1/2 c low-sodium chicken bouillon

3 tbsp dry sherry

2-1/2 tbsp reduced-sodium soy sauce

2 tsp sesame oil

1-1/2 tsp rice wine vinegar

Cayenne pepper Dash


1 c onion, chopped

1 Can (8 oz) water chestnuts, drained and coarsely chopped

1 Head lettuce, shredded

1 green onion, thinly sliced

1/4 c chow mein noodles

3 Medium carrots, shredded

1/4 lb mushrooms, sliced

1/4 lb fresh bean sprouts

2 Medium tomatoes, cut into wedges



In medium bowl combine cornstarch and sugar. Stir in bouillon, sherry, soy sauce, sesame oil, vinegar and cayenne pepper; set aside.

In large non-stick skillet, over medium-high heat, saute turkey and onion 5 to 6 minutes or until turkey is no longer pink. Drain liquid from skillet. Stir in cornstarch mixture and water chestnuts. Reduce heat to medium and cook until sauce thickens and mixture is heated through-out.

On large serving platter, arrange lettuce. Top with turkey mixture, green onions, and chow mein noodles. Arrange carrots, mushrooms, bean sprouts and tomatoes around turkey mixture.

Nutrition Facts

257 Total Calories

11 g Total Fat

38 % Daily Total Fat

38 g Cholesterol

349 mg Sodium

24 g Total Carbohydrates

18 g Protein