K-12
Lunch
Turkey Enchilada with Tropical Salsa
Kung Pao Turkey Salad
1
salad
Serving Size
20
mins.
Prep Time
20
mins.
Total Time
Turn salads into showstoppers with the Asian flavors that diners love. The heat of house-made Kung Pao dressing stands out against the slight bitterness of bok choy and napa cabbage. This kicked-up salad makes for a spicy main course that can satisfy any adventurous diner.
Ingredients
Kung Pao Turkey Salad
5 cup(s)
Bok choy leaves and some stalks, sliced, or napa cabbage, shredded (or any combination thereof)
½ ea.
Red bell pepper, medium size, julienned
⅓ cup(s)
Carrot, julienned
⅓ cup(s)
Kung Pao dressing
¼ cup(s)
Green onion, white and light green parts only, sliced
2 tbsp.
Dry-roasted peanuts
Directions
- 1. Place the bok choy, turkey, bell pepper and carrots in a large bowl.
- 2. Toss the salad with the dressing, then top with the green onions and peanuts. Optional: top with wonton chips.
- 3. Serve.
Ingredients
Kung Pao Dressing
Yield: ⅓ cup
1 ½ tbsp.
Chili-garlic sauce
1 tbsp.
Low-sodium soy sauce
1 ½ tsp.
Tomato paste
1 tsp.
Orange juice
¼ tsp.
Sugar
⅛ tsp.
Ginger, ground
3 tbsp.
Peanut oil
Directions
- 1. Combine the chili-garlic sauce, soy sauce, tomato paste, orange juice, sugar and ginger in a small bowl and whisk until smooth.
- 2. Slowly whisk in the oil until it’s emulsified.
- Note. This dressing can also be made in a shaker container.
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