Recipe Of The Day: Turkey Bangkok Salad with Peanut Dressing

[RD Cook]

Turkey Bangkok Salad with Peanut Dressing

 <h3><A href="http://www.bigoven.com/159442-Turkey-Bangkok-Salad-with-Peanut-Dressing-recipe.html" target="_blank">Turkey Bangkok Salad with Peanut Dressing recipe</A></h3><a href="http://www.bigoven.com/159442-Turkey-Bangkok-Salad-with-Peanut-Dressing-recipe.html" target ="_blank"><img width="140" alt="Click here for a larger picture of Turkey Bangkok Salad with Peanut Dressing" src="http://www.bigoven.com/pics/110905020120.jpg" /></a><BR/>6 Servings
Turkey
American<BR/>Winter   Summer   Spring   Fall   Advance   Salads   American   Turkey   Lunch  

    Turkey
2 Tablespoons honey
2 Tablespoons reduced sodium soy sauce
1 Large garlic clove peeled and minced
1 Teaspoon fresh ginger root peeled and grated
1/8 Teaspoon sesame oil
1 Pound TURKEY BREAST TENDERLOIN
    Peanut Dressing
1 Medium garlic clove peeled
1 Slice fresh ginger root peeled (1/2 X 3/4-inch)
1 Tablespoon fresh cilantro leaves
1/4 Cup rice vinegar or white vinegar
2 Tablespoons juice from reserved Mandarin oranges
2 Tablespoons smooth peanut butter
4 Teaspoons reduced sodium soy sauce
4 Teaspoons sesame oil
4 Teaspoons hoisin sauce
    Salad
2 Heads leaf lettuce rinsed, drained and torn into bite size pieces
6 Green onions cut into 1/4-inch slices
1 Medium red onion cut into 1/4-inch rings
1 Medium red bell pepper seeded and cut into 1/4-inch strips
1/3 Pound fresh pea pods
1 8-Ounce can Mandarin orange slices drained and juices reserved
1/4 Cup unsalted peanuts
3 Ounces chow mein noodles

Turkey:

   1. Mix honey, soy sauce, garlic, ginger and sesame oil together. Place in a large, self-closing plastic bag.
   2. Pierce the tenderloin several times with a large fork. Place it in the plastic bag and seal the bag. Refrigerate and marinate for 1 hour, turning tenderloin every 15 minutes.
   3. Preheat the grill for direct-heat cooking. Remove turkey from marinade and discard marinade.
   4. Grill tenderloin 15-20 minutes, turning halfway through the grilling time. Cook until the internal temperature reaches 165 degrees F. Allow tenderloin to rest for 10 minutes. Slice into 1/4-inch medallions.

Peanut Sauce:

   1. In a food processor, filled with the metal blade and with the motor running, drop in the garlic and ginger. Process until minced. Add cilantro and process 45 more seconds or until finely chopped.
   2. Add vinegar, orange juice, peanut butter, soy sauce, sesame oil and hoisin sauce. Process until smooth.
   3. Place dressing in a small bowl, cover and refrigerate until ready to serve.

 
Salad Assembly:

   1. In a large bowl, combine lettuce, onions, bell pepper, pea pods and oranges.
   2. To serve, arrange salad mixture on 6 serving plates. Top with 1/6 of the tenderloin medallions.
   3. Garnish each with 2 teaspoons peanuts, 1/6 of the chow mein noodles and 2-1/2 tablespoons Peanut Dressing.


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