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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (280g) Recipe makes 6 servings |
||
| Calories 788 | ||
| Calories from Fat 368 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 40.9g | 62% | |
| Saturated Fat 6.6g | 32% | |
| Monounsaturated Fat 13.1g | ||
| Polyunsaturated Fat 18.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 49mg | 16% | |
| Sodium 2126mg | 88% | |
| Potassium 652mg | 18% | |
| Total Carbohydrate 71.4g | 23% | |
| Dietary Fiber 5.9g | 23% | |
| Sugars 8.5g | ||
| Protein 35.2g | 70% | |
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Marshall Field's Turkey Salad Oriental
SERVES 6 -8
Ingredients
- 1 lb spaghetti
- 1 lb turkey breast, julienne or bite size
- 1/4 lb green onion
- 1/4 lb carrot, julienne,lightly steamed
- 1/4 cup toasted sesame seeds
- 3/4 cup soy sauce
- 2/3 cup vegetable oil
- 1/8 cup white vinegar
- 1/4 cup creamy peanut butter
- 1/8 cup granulated sugar
- 1 tablespoon minced ginger
- 1/2 teaspoon crushed red pepper flakes
Directions
1
Cook the pasta to al dente in salted boiling water.2
Drain, rinse and cool.3
Combine the pasta, turkey, green onions, carrots and sesame seeds in a large bowl.4
In a sauce pan, combine the soy sauce, oil, vinegar, peanut butter, sugar, ginger and red pepper flakes.5
Heat the mixture til just about to boil, stirring to make sure the peanut butter is completely melted.6
Cool.7
Pour the cooled dressing over the salad and toss well to combine.8
Taste for seasoning, chill or serve at room temperature.9
Garnish with sliced green onions if desired.10
Packs well.
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- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: Sharon loves her kids
On Apr 25, 2008
Yummy! I'm always looking for ways to use up the leftover turkey, and this one will be a must next time I cook a bird.
From: CIndytc
On Sep 14, 2004
This was very tasty...i used a mushroom soy sauce and it turned out great....
From: sugarpea
On Aug 3, 2004
Just after making this I thought, it's ok... After it melded for a couple of hours at room temperature I said, "YUM!" and when I had a little snack from the frig several hours later this salad deserved a "WOW!" Be sure to give this one some time for everything to marry. I followed the recipe and using olive oil and Splenda. Terrific, Sallie H.
From: KeyWee
On Aug 8, 2004
Oh yes, YUM! And I agree with Suparpea - let this salad rest before serving, to blend flavors. When I tasted the dressing just after heating it, I thought "oh, well - I don't know if I like the taste of that". But then refrigerate and taste later - YUM!! I made the recipe as posted except to add chopped red bell pepper (because it was there 
, some chopped water chestnuts for crunch, and a teaspoon of chopped garlic to the dressing (couldn't hurt!). I took this to a picnic and it was GONE. Thanks for posting!
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