Turkey Zucchini Thai Noodle Salad

Recipe

Salad
Turkey Zucchini Thai Noodle Salad

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User Rating

5 out of 5 stars
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1 ratings

Recipe Data

2
Servings
10min
Prep
30min
Total

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    Servings and Ingredients

    Ingredients
    Serves 2
    QuantityIngredientAdd
    6 oz.JENNIE-O All Natural Turkey Breast Tenderloin
    3large zucchini, spiraled into noodles
    1red bell pepper, seeded and thinly sliced
    1 c.shredded carrots
    1 c.purple cabbage, cored and thinly sliced
    1 c.cucumber , thinly sliced
    ½ c.green onions, chopped
    2 tbsp.HOUSE OF TSANG Bangkok Peanut Sauce
    2 tbsp.rice wine vinegar
    2 tbsp.olive oil
    ¼ c.dry-roasted peanuts, chopped, divided, optional

    Things To Grab

    • Meat thermometer
    • 2 serving bowls
    • Small bowl

    Directions

    1. Cook turkey tenderloin as specified on the package. Always cook to well-done, 165 degrees as measured by a meat thermometer. Slice or chop.
    2. Divide turkey, zucchini, bell pepper, carrots, cabbage, cucumber and green onions into each bowl.
    3. In a small bowl, whisk together peanut sauce, vinegar and oil. Drizzle desired amount over each salad. Garnish with peanuts, if desired.

    Nutrition facts

    Servings

    250 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Sodium: 910mg
    • Total Carbohydrates: 20g
    • Protein: 20g

    Daily Values

    0%
    Vitamin A 150%
    0%
    Vitamin C 220%
    0%
    Iron 15%
    0%
    Calcium 8%

    Recipe Source:

    Balance July 2017