Crispy Turkey and Shrimp Salad

Crispy Turkey Shrimp Salad
Menu Part: 
Salad
Cuisine Type: 
Asian
Serves: 
8

A crunchy, crispy salad, satisfying as a meal. The turkey and shrimp, along with the Asian flavors and colorful vegetables, make this salad a sure palate pleaser.

Ingredients

2 tbsp. soy sauce
1⁄2 cup rice wine vinegar
1 1⁄2 cups olive oil
1 tsp. red pepper flakes
20 oz. mushrooms, halved
Oil for frying, as needed
2 lb. turkey breast, cut into 3⁄4-in. chunks
24 oz. small shrimp, shelled and deveined
4 cups Japanese bread crumbs
2 tbsp. olive oil
24 oz. rice noodles, prepared according to package
16 cups mesclun mix
4 cups napa cabbage, shredded
4 cups carrots, shredded
3 large cucumbers, peeled and sliced
1 cup almonds, sliced
1⁄2 cup cilantro, chopped
Cilantro, for garnish
Almonds, sliced, for garnish
 

Steps

1. In a small bowl, whisk together soy sauce, rice wine vinegar, 11⁄2 cups oil and red pepper flakes. Season to taste; reserve.

2. Brush mushrooms with oil and broil or grill until golden.

3. In batches, toss turkey and shrimp with breadcrumbs until thoroughly coated; shake off excess. In a deep pan or wok, heat 2 tablespoons oil and fry turkey and shrimp until golden and cooked through.

4. In a large bowl, combine noodles, mesclun, cabbage, carrots, cucumber, almonds and cilantro. Add turkey, shrimp and mushrooms and toss thoroughly with reserved vinaigrette.

5. Mound salad on a plate and garnish with cilantro and almonds.

More From FoodService Director

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

FSD Resources