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Turkey Salad Oriental

fast.cook's picture
Ingredients
  Canned water chestnuts 8 Ounce, drained (1 Can)
  Turkey 1 Cup (16 tbs), cubed and cooked
  Pitted black olives 1⁄2 Cup (8 tbs)
  Salad oil 1⁄4 Cup (4 tbs)
  Wine vinegar/Cider vinegar 3 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Soy sauce 1⁄4 Teaspoon
  Green onion 2 Tablespoon, chopped
  Hard-cooked eggs 3 , quartered (Salad Greens- 1 Quart Mixed, In 1 1/2-Inch Pieces)
  Mixed salad greens 1 Quart, cut in 1 1/2-inch pieces
Directions

GETTING READY
1. Prepare the dressing by combining all the dressing ingredients in a large jar. Mix well till completely combined.

MAKING
2. Wash the water chestnuts and then slice the nuts lengthwise into thirds.
3. In a medium bowl, place the chestnuts, turkey and olives and mix well.
4. Pour the dressing over the turkey mixture and toss lightly to coat
5. Chill covered for 3 hours

SERVING
6. Toss the onions and the salad greens with the turkey mixture and garnish with the hard cooked eggs before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Mixing
Ingredient: 
Turkey
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
6

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