While it may seem like the recipe has a long list of ingredients, chances are you already have a lot of them. This recipe is very easy to make. All the ingredients for the dressing are placed in a blender and simply mixed into a salad dressing. This is an Asian sauce made with rice vinegar, soy sauce, ginger, garlic, sesame oil, and a few other things.
| Ingredients | |
| Calorie controlled cooking spray 4 spray(s) | Salad leaves 80 g |
| Roast Turkey, Skinless 200 g, shredded | Coriander, fresh 1 sprig(s), roughly chopped |
| Chinese 5 Spice 1 teaspoons, level | Mint, Fresh 1 sprig(s), roughly chopped |
| Honey ½ tablespoons, level | Unsalted Peanuts 20 g, roughly chopped |
| Lime(s) ½ medium, zest of | Lime Juice, Fresh 30 ml |
| Beansprouts 2 tablespoons | Soy Sauce 1 tablespoons |
| Carrots, raw 2 medium, cut into matchsticks | Thai Fish Sauce 1 teaspoons |
| Spring Onions 3 medium, trimmed and sliced | Light Brown Sugar ½ teaspoons |
| Cucumber ½ portion(s), medium, cut into matchsticks | Garlic 1 teaspoons, chopped |
| Cherry Tomatoes 150 g, halved | Root Ginger 1 teaspoons |
Instructions
- Mist a nonstick frying pan with cooking spray and fry the turkey with the five spice over a medium heat for a few minutes, or until the meat is heated through. Add the honey and lime zest and cook for a further 2 minutes. Remove from the heat.
- Meanwhile, blanch the beansprouts in a pan of boiling water for 1 minute. Drain, refresh under cold running water and put in a large bowl.
- Toss the rest of the veg with the salad leaves, herbs and beansprouts. In another bowl, combine the dressing ingredients then pour over the salad. Toss to coat.
- Divide the salad between bowls and serve topped with the turkey and peanuts.
