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Salad with shredded turkey, romaine, cilantro and sesame dressing

Time 20 minutes
Yields Serves 8 to 12
Salad with shredded turkey, romaine, cilantro and sesame dressing
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.


Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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