© 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
1/4 tsp sesame oil
1 c unsalted whole peanuts
1 Clove garlic, minced
1 Large Head (7 to 8 oz) butterhead lettuce, leaves torn into bite size pieces
2 c bean sprouts
1 c water chestnuts, well drained
1/2 lb OVEN ROASTED TURKEY BREAST, cut in julienne strips
1 c diced tomatoes
1/2 to 3/4 c prepared 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, cooked turkey and peanuts. Cover and chill.
For meal time, add tomatoes and vinaigrette. Lightly toss to combine.