| 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
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