| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Asian | Salads/dres, Poultry, Turkey, Artchokes | 2 | servings |
INGREDIENTS
| 2 | c | Leftover roast turkey |
| 1 | tb | Light soy sauce |
| 1 | tb | Dry sherry or Mirin |
| 1 | tb | Vegetable oil |
| 1 | tb | Oriental sesame oil |
| 1 | Piece Fresh ginger; quarter size, minced | |
| 2 | Green onions; thinly sliced | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | Head Belgian endive; separated into | |
| Spears | ||
| 1/4 | c | Finely-diced red bell pepper |
| 2 | tb | Chopped cilantro or peanuts |
INSTRUCTIONS
Cut the turkey into small cubes, making sure to remove all fat and skin. Make a dressing of the soy sauce, sherry, oils and ginger and toss with the turkey and green onions. Season to taste with salt and pepper Center the salad on a plate and surround with endive spears. Garnish the salad with red pepper and cilantro or peanuts. This recipe yields 2 servings. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6766 broadcast 11-25-1997) Recipe by: Michele Urvater Converted by MM_Buster v2.0l.
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