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

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources