Thai Turkey Salad

Portion Size: 1 salad
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Thai Turkey Salad

DIRECTIONS

  1. Whisk together chili paste, honey, lime juice, garlic, and oil.
  2. Toss dressing with turkey, carrots, peppers, edamame, and onions.
  3. To make each salad, place 1 c. romaine in a 16 oz. bowl or clear clam shell. Top with a #6 scoop (²/³ c.) turkey salad. Sprinkle with ¼ c. crunchy noodles. Keep chilled at 41°F until service.

INGREDIENT

Dressing

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Thai chili paste

50 SERVINGS

MEASURE: 1/4 c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 3/4 c.
WEIGHT:

INGREDIENT

Honey

50 SERVINGS

MEASURE: 1 1/4 c.
WEIGHT:

100 SERVINGS

MEASURE: 2 1/2 c.
WEIGHT:

INGREDIENT

Lime juice, fresh

50 SERVINGS

MEASURE: 1 1/4 c.
WEIGHT:

100 SERVINGS

MEASURE: 2 1/2 c.
WEIGHT:

INGREDIENT

Garlic, chopped

50 SERVINGS

MEASURE: 1 tbsp. 2 tsp.
WEIGHT:

100 SERVINGS

MEASURE: 3 tbsp. 1 tsp.
WEIGHT:

INGREDIENT

Shredded Turkey Breast, #2201-20, thawed

50 SERVINGS

MEASURE:
WEIGHT: 8 lbs.

100 SERVINGS

MEASURE:
WEIGHT: 16 lbs.

INGREDIENT

Shedded carrots, RTU

50 SERVINGS

MEASURE: 2 1/2 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt. 1 c.
WEIGHT:

INGREDIENT

Red bell peppers, diced, ¼", RTU

50 SERVINGS

MEASURE: 3/4 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 1/2 c.
WEIGHT:

INGREDIENT

Edamame

50 SERVINGS

MEASURE: 3/4 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 1/2 c.
WEIGHT:

INGREDIENT

Green onions, thinly sliced

50 SERVINGS

MEASURE: 10 ea.
WEIGHT:

100 SERVINGS

MEASURE: 20 ea.
WEIGHT:

INGREDIENT

Romaine salad mix or chopped romaine, RTU

50 SERVINGS

MEASURE:
WEIGHT: 8 lbs.

100 SERVINGS

MEASURE:
WEIGHT: 16 lbs.

INGREDIENT

Crunchy chow mein noodles or crunchy wonton noodles

50 SERVINGS

MEASURE:
WEIGHT: 1 lb. 8 oz.

100 SERVINGS

MEASURE:
WEIGHT: 2 lbs. 15 oz.
NUTRIENTS PER SERVING
Calories 239 cal
Fat 9 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 476 mg
Carbohydrates 21 g
Dietary Fiber 3 g
Protein 21 g
1 serving provides 2 oz. meat/meat alternate, ½ serving bread/grain, and ¾ cup vegetable (½ c. dark green, ¼ c. other).
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Thai Turkey Salad

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 salad
 
Thai Turkey Salad

DIRECTIONS

  1. Whisk together chili paste, honey, lime juice, garlic, and oil.
  2. Toss dressing with turkey, carrots, peppers, edamame, and onions.
  3. To make each salad, place 1 c. romaine in a 16 oz. bowl or clear clam shell. Top with a #6 scoop (²/³ c.) turkey salad. Sprinkle with ¼ c. crunchy noodles. Keep chilled at 41°F until service.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Dressing
Thai chili paste 1/4 c. 2 tbsp. 3/4 c.
Honey 1 1/4 c. 2 1/2 c.
Lime juice, fresh 1 1/4 c. 2 1/2 c.
Garlic, chopped 1 tbsp. 2 tsp. 3 tbsp. 1 tsp.
Shredded Turkey Breast, #2201-20, thawed 8 lbs. 16 lbs.
Shedded carrots, RTU 2 1/2 c. 1 qt. 1 c.
Red bell peppers, diced, ¼", RTU 3/4 c. 1 1/2 c.
Edamame 3/4 c. 1 1/2 c.
Green onions, thinly sliced 10 ea. 20 ea.
Romaine salad mix or chopped romaine, RTU 8 lbs. 16 lbs.
Crunchy chow mein noodles or crunchy wonton noodles 1 lb. 8 oz. 2 lbs. 15 oz.
 
NUTRIENTS PER SERVING
Calories 239 cal Fat 9 g Saturated Fat 1 g
Trans Fat 0 g Cholesterol 35 mg Sodium 476 mg
Carbohydrates 21 g Dietary Fiber 3 g Protein 21 g
 
1 serving provides 2 oz. meat/meat alternate, ½ serving bread/grain, and ¾ cup vegetable (½ c. dark green, ¼ c. other).
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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