Recipe
Author
Hy-Vee Balance Magazine
Save Options
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 6 oz. JENNIE-O All Natural Turkey Breast Tenderloin | ||
| 3 large zucchini, spiraled into noodles | ||
| 1 red 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
- Cook turkey tenderloin as specified on the package. Always cook to well-done, 165 degrees as measured by a meat thermometer. Slice or chop.
- Divide turkey, zucchini, bell pepper, carrots, cabbage, cucumber and green onions into each bowl.
- 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%