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Recipes
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Asian Cobb Salad with Oven-Roasted Turkey
Recipe Yield: 4 Servings
Butter lettuce with fresh roasted turkey, water chestnuts, tomatoes, bean sprouts and garlicky peanuts dressed with ginger peanut vinaigrette.
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| Ingredients: |
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| Julienne Strips |
Foster Farms Turkey Breast |
| 1/4 Tsp. |
Sesame oil |
| 1 Clove |
Garlic, minced |
| 1 Cup |
Unsalted whole peanuts |
| 1 Large |
Butterhead lettuce |
| 2 Cups |
Bean sprouts |
| 1 Cup |
Water chestnuts |
| 1 Cup |
Diced tomatoes |
| 3/4 Cup |
Bottled Ginger Peanuts Vinaigrette |
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Instructions:
- Heat sesame oil in a small sauté pan.
- Add garlic and peanuts, sauté until garlic is fragrant and peanuts are lightly toasted.
- Gently tear lettuce leaves into bite size pieces.
- Add lettuce and rest of ingredients to bowl and lightly toss to combine.
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