You can prepare this main-dish salad in the morning, then enjoy a relaxing afternoon at the beach knowing dinner is waiting in the fridge.
For salad, break vermicelli into quarters. Cook according to package directions in (4-qt./3.8-L) Casserole; drain and rinse under cold running water using large Stainless Mesh Colander. Place vermicelli in large Bamboo Fiber Mixing Bowl and set aside.
Using Julienne Peeler, cut carrots and zucchini into julienne strips; Or, grate carrot and zucchini into long strips with Veggie Strip Maker, being careful to avoid seeds. Cut strips into 2-inch pieces using Chef's Knife. Chop bell pepper and slice green onions. Cut turkey into thin pieces, 2 inches long. Add vegetables and turkey to vermicelli.
For dressing, combine oil, vinegar, soy sauce, sugar and ground red pepper in Small Batter Bowl. Peel gingerroot; finely chop using Food Chopper. Add gingerroot and garlic pressed with Garlic Press to batter bowl. Mix well using Stainless Whisk. Pour dressing over salad; toss to coat. Cover and refrigerate at least 1 hour to allow flavors to blend. Spoon salad into serving bowl. Garnish with chopped peanuts and cilantro, if desired.
Calories 300, Total Fat 11 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 16 g, Sodium 980 mg, Fiber 2 g
2 starch, 1 1/2 meat, 1/2 fat (2 carb)
This salad can be prepared up to 1 day in advance.
For a pleasing side-dish salad that complements grilled pork or poultry, omit the turkey.
Firm tofu, cut into cubes, makes an excellent substitute for the poultry in this recipe.
Vermicelli is long, thin pasta similar to thin spaghetti.
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