© 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 c fish sauce OR light soy sauce
3 tbsp freshly squeezed lime juice
2 tbsp brown sugar
1-1/2 tsp peeled and minced fresh gingerroot
1 Large garlic clove, minced
1/4 tsp dried red pepper flakes
1 lb TURKEY BREAST CUTLETS
1 c cold water, lightly salted
5 oz rice vermicelli OR angel hair pasta (broken into 3-inch lengths & cooked according to package directions)
3 c boiling water for vermicelli
2 c shredded fresh spinach, chilled
1-1/2 c Granny Smith apples, cored and diced
1/2 c grated carrot
1/2 c peeled and diced zucchini
1/3 c coarsely chopped dry roasted peanuts
2 tbsp chopped fresh basil
In a small bowl, combine fish/soy sauce, lime juice, brown sugar, ginger, garlic and red pepper flakes. Cover and set aside.
In a large skillet arrange turkey in a single layer. Add lightly salted water and bring to a boil. Immediately reduce heat and cover. Simmer 5 to 10 minutes or until no longer pink inside.
Allow turkey to cool and cut into 1-1/2 X 1/4-inch strips.
Break rice vermicelli into 3-inch pieces and place in bowl with boiling water. Allow vermicelli to stand 6 to 8 minutes or until soft. Drain well.
In a large bowl, combine turkey strips, vermicelli, spinach, apples, carrot, zucchini, peanuts and basil.
To serve, toss with dressing and divide evenly on 4 chilled plates.