Chinese Turkey Salad
A bed of watercress topped with shredded turkey, celery, cucumber and green onions, drizzled with a citrus-soy vinaigrette. This is a great recipe for using leftover turkey.
1 teaspoon grated orange zest
2 tablespoons fresh orange juice
1 tablespoon rice vinegar
1 tablespoon white wine vinegar
2 teaspoons soy sauce
1 teaspoon Dijon-style mustard
1/4 cup peanut oil
1 tablespoon sesame oil
4 cups Honeysuckle White Boneless Turkey Breast, cooked, shredded (or any other cooked turkey)
Freshly ground black pepper optional to taste
1 large bunch watercress
2 celery ribs, cut unto 2 1/2-inch matchstick strips
1/2 medium seedless cucumber, peeled and cut into 2 1/2-inch matchstick strips
4 green onions, cut into 2 1/2-inch matchstick strips (3 inches of green left on)
- Make vinaigrette: Combine orange zest, orange juice, vinegars, soy sauce, and mustard in a bowl; whisk well. Drizzle the peanut and sesame oils, whisking until dressing is slightly thick.
Toss turkey with pepper and 1/3 cup dressing. Reserve any remaining dressing for another use.
- To serve, arrange watercress on a platter. Spoon dressed turkey onto center. Arrange celery, cucumber and green onions decoratively over turkey.
Makes 8 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.