3 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons honey
1 tablespoon cider vinegar
2 teaspoons Chinese hot mustard
1 1/2 teaspoons ground gingerroot
1 large yellow onion, cut into narrow wedges
1/2 pound snow peas, trimmed
1/2 pound honey roasted turkey breast, cut into 1/2 inch cubes
1/4 pound mung bean sprouts
1/2 cup unsalted dry roasted peanuts
1 teaspoon crushed red pepper flakes


1. In a small bowl, combine peanut butter, soy sauce, honey, vinegar, mustard and gingerroot; set aside.
2. In a large saucepan over high heat, bring 1 1/2 quarts salted water to a boil. Add onions and snow peas, boil 1 minute. Rinse with cold water, drain thoroughly.
3. In a large bowl, combine onions, snow peas, turkey, bean sprouts and peanuts. Gently fold in peanut sauce. Sprinkle with red pepper flakes. Cover and refrigerate until ready to serve.

Serve over mixed greens as a main course for lunch or dinner.

Turkey Salad with Peanut Sauce
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