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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%
detailed view... how is this calculated?

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Marshall Field's Turkey Salad Oriental

Recipe #95703 | 25 min | 25 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Sallie H
Jul 15, 2004

I used to love getting this salad at Dayton's in Minneapolis. Had the recipe for 10 years, and then seem to have misplaced it in a move. Luckily, the Marhsall Field's people came through for me, and I'm posting it here for safe-keeping. It IS delicious! Many have asked me for the recipe!

SERVES 6 -8 (change servings and units)

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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Featured Reviews for This Recipe

From: The Wedding Planner

On Jul 31, 2009

LOVE this salad! Only thing is I don't love it with the turkey. I think it gets too mushy when refrigerated. Sub chicken instead. Also really like a lot of snow peas- delicious!

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From: acerast

On May 29, 2009

Delicious! I took this to work to a birthday celebration and it was well recieved. The sauce is yummy! I rarely stray from a recipe the first try but there were not enough veggies to suit me so I doubled the carrots and added snow peas, celery, yellow pepper, bean sprouts and spinach. I "steamed" the carrots, celery and snow peas by placing them in the colander pouring the hot pasta over top and then running cold water over all. Also, I did not use sesame seeds due to dietary issues so replaced some of the oil with sesame oil and passed the sesame seeds for sprinkling to those who had no dietary restrictions. My coworkers loved it and DH loved the leftovers and wants to have this again soon! Thanks so much for posting Sallie H.

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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!

4 people found this review helpful

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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.

4 people found this review helpful

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