Total time: 20 minutes
Servings: 8 to 12
1/2 cup sliced almonds
1/2 head iceberg lettuce, cut into thin strips
1 head romaine lettuce, large ribs removed, cut into thin strips
1/2 cup chopped cilantro
1/4 cup chopped mint
3 cups shredded cooked turkey breast
2 green onions, cut into 3-inch pieces, then julienned
1/2 seedless cucumber, cut into 3-inch-long pieces, then julienned
3/4 cup rice wine vinegar
1/4 cup soy sauce
1 1/2 tablespoons sugar
2 tablespoons rice wine
1/4 cup sesame oil
4 teaspoons toasted white
sesame seeds, crushed in a mortar
Salt and freshly ground pepper
1. Place the almonds in a small pan over medium heat and toast until golden brown, shaking the pan, about 2 to 2 1/2 minutes. Set aside.
2. In a large bowl, toss together the iceberg lettuce, romaine lettuce, cilantro and mint. Transfer to a platter. Arrange the shredded turkey on top of the greens. Garnish with green onions, cucumber and almonds.
3. To make the dressing, whisk together the rice vinegar, soy sauce, sugar and rice wine in a bowl. Slowly whisk in the sesame oil. Adjust seasoning to taste. Add the sesame seeds, then pour the dressing over the salad. Add salt and pepper to taste.
Each serving: 149 calories; 13 grams protein; 5 grams carbohydrates; 2 grams fiber; 8 grams fat; 1 gram saturated fat; 24 mg. cholesterol; 364 mg. sodium.Copyright © 2015, Los Angeles Times