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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- 1/2 cup sliced almonds
- 1/2 head iceberg lettuce , cut into thin strips
- 1 head romaine lettuce , large ribs removed and cut into thin strips
- 1/2 cup chopped cilantro
- 1/4 cup chopped mint
- 3 cups turkey breast , shredded, cooked,
- 2 green onions , cut into 3-inch pieces, then julienned
- 1/2 seedless cucumber , cut into 3-inch-long pieces, then julienned
Dressing
- 3/4 cup rice wine vinegar
- 1/4 cup tamari
- 2 tablespoons rice wine
- 1 1/2 tablespoons sugar
- 1/4 cup sesame oil
- 4 teaspoons toasted white sesame seeds crushed in a mortar
- Salt and freshly ground pepper
Ingredients
Dressing
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Instructions
- Place the almonds in a small pan over medium heat and toast until golden brown, shaking the pan, about 2-2 1/2 minutes. Set aside.
- In a large bowl, toss together the iceberg lettuce, romaine lettuce, cilantro and mint. Transfer to a platter. Arrange the shredded turkey on top of the greens. Garnish with green onions, cucumber, and almonds.
- To make the dressing, whisk together the rice vinegar, soy sauce, sugar and rice wine in a bowl. Slowly whisk in the sesame oil. Adjust seasoning to taste. Add the sesame seeds, then pour the dressing over the salad. Add salt and pepper to taste.
Recipe Notes
Each serving: 149 calories, 13 grams of protein, 5 grams of carbohydrates, 2 grams of fiber, 8 grams of fat, 1 gram saturated fat, 24 mg cholesterol, 364 mg sodium