Asian Cobb Salad with Oven Roasted Turkey
- 1/2 teaspoon sesame oil
- 2 cups unsalted whole peanuts
- 2 cloves garlic, minced
- 2 large (total 15-ounces) butterhead lettuce, leaves torn into bite size pieces
- 4 cups bean sprouts
- 2 cups water chestnuts, well drained
- 1 pound oven roasted turkey breast, cut in julienne strips
- 2 cups diced tomatoes
- 1 1/2 cups or 12 ounces bottled ginger vinaigrette
Heat sesame oil in a small sauté pan over medium heat. Add peanuts and sauté until lightly toasted. Add garlic and sauté for about 20-30 seconds or until garlic is fragrant.
In a large bowl, toss chilled lettuce, sprouts, chestnuts, turkey and peanuts. Cover and chill.
At time of service, add tomatoes and vinaigrette. Lightly toss to combine.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
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