Thai Turkey Shrimp And Fruit Salad
|Garlic||1 Clove (5 gm) (Small Clove)|
|Fresh mint leaves/1 teaspoon dried mint||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄3 Cup (5.33 tbs) (From Approximately 2 Limes)|
|Sesame oil||1⁄4 Cup (4 tbs) (Oriental)|
|Grated lime zest||2 Teaspoon (About 2 Limes)|
|Red pepper flakes||1⁄4 Teaspoon|
|Cooked turkey||1⁄2 Pound (Unsliced)|
|Cooked baby shrimp||1⁄2 Pound|
|Pineapple chunks||2 Cup (32 tbs) (Fresh / Canned)|
|Seedless red grapes||2 Cup (32 tbs)|
|Unsalted peanuts||1⁄2 Cup (8 tbs)|
1 In a food processor, coarsely chop the garlic. Add the mint and finely chop. Add the lime juice, sesame oil, honey, lime zest (if using), red pepper flakes and salt. Pulse to blend. Transfer the vinaigrette to a large serving bowl.
2 Cut the turkey into 1/2-inch cubes. Add the turkey and shrimp to the serving bowl and toss to coat with the vinaigrette.
3 Peel the orange, removing all of the bitter white pith. Halve the orange lengthwise and then cut it crosswise into 1/4-inch half-rounds.
4 Add the orange, pineapple and grapes to the serving bowl and toss to coat with the vinaigrette.
Serving size: Complete recipe
Calories 2398 Calories from Fat 937
% Daily Value*
Total Fat 108 g165.4%
Saturated Fat 16.7 g83.4%
Trans Fat 0 g
Cholesterol 576 mg192%
Sodium 910.4 mg37.9%
Total Carbohydrates 234 g78%
Dietary Fiber 16 g63.9%
Sugars 200.9 g
Protein 142 g283.2%
Vitamin A 23% Vitamin C 400.7%
Calcium 34.9% Iron 53.5%
*Based on a 2000 Calorie diet