I'm passing along a new recipe from Jennie - O, Turkey Zucchini Thai Noodle Salad. Delicious and healthy complete meal. Made using JENNIE-O® Savory Roast Turkey Breast Tenderloin along with Zucchini Noodles, Red Bell Peppers, Carrots, Purple Cabbage, Cucumber, and more! You can this recipe along with a fantastic selection of Delicious and Healthy Recipes all on the Jennie - O website. Enjoy and Make the Switch in 2017! https://www.jennieo.com/
Turkey Zucchini Thai Noodle Salad
Zucchini noodles replace classic noodles in this Asian salad. This dish features fresh vegetables and roasted turkey tossed in peanut sauce.
6 ounces JENNIE-O® Savory Roast Turkey Breast Tenderloin
3 large zucchini, spiraled into noodles
1 red bell pepper, thinly sliced
1 cup shredded carrots
1 cup purple cabbage, thinly sliced
1 cup cucumber, julienned
½ cup chopped green onions
2 tablespoons HOUSE OF TSANG® Bangkok Peanut Sauce
2 tablespoons rice wine vinegar
2 tablespoons olive oil
garnish: chopped dry-roasted peanuts
1 - Cook turkey tenderloin as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2 - Slice or chop.
3 - Divide zucchini into 2 serving bowls. Divide turkey turkey, zucchini, bell pepper, carrots, cabbage, cucumber and green onions into each bowl.
4 - In small bowl whisk together peanut sauce, vinegar and oil. Drizzle desire amount over each salad. Garnish with peanuts, if desired.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION