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Spicy Asian Turkey and Almond Salad Recipe



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Spicy Asian Turkey and Almond Salad Recipe


Spicy Asian Alomond and Turkey Salad recipeAn ideal salad recipe to make with leftover turkey or you can substitute chicken for the turkey if you wish. The spicy almonds and fresh Asian salad dressing meld perfectly with the orange segments and organic baby greens.

Cut the recipe in half to use as a side salad or serve as a main course with French bread. For the freshest mixed baby greens use organic baby greens that you grow in your own garden.

1 egg white
3/4 teaspoon ground ginger
1/2 teaspoon cayenne
1/4  teaspoon Sea salt
1 1/2 cups slivered almonds
8 cups lightly packed mixed organic baby greens
1 medium orange, peeled, segments cut into 1/3 pieces
8 ounces prepared roasted turkey, cut into thick matchstick pieces

1/2 cup Asian Sesame Salad Dressing
 
To make spicy almonds, heat oven to 350 degrees.  Coat baking sheet with vegetable cooking spray.  In medium bowl, beat egg white until soft peaks form then gently fold in ginger, cayenne and Sea salt.  Mix in almonds and toss until coated. Spread the coated almonds out evenly on pan. Bake 15 to 20 minutes, tossing every 5 minutes, until toasted and crisp.

Meanwhile, in a large bowl, toss together organic mixed baby greens, turkey and orange segments.  Slowly add Asian Sesame Salad Dressing and toss until lightly coated. Divide among four plates.  Top each salad serving with 1-2 tablespoons of the spicy almonds.  Remaining almonds can be stored in an airtight container for use later. Serves 4



About the ingredients in this salad recipe:

Spicy Asian Salad recipeAsian Sesame Salad Dressing: Click here to view our Asian Sesame Salad dressing recipe. Store leftover salad dressing in a glass container in the refrigerator for up to a week.

Almonds:
Almonds are high in monounsaturated fats, which have been shown to help lower cholesterol. Almonds are also high in fiber and zinc. Eating a diet of a variety of healthy nuts in moderation is a good way to get a healthy dose of monounsaturated fats.