Source: National Turkey Federation

Asian inspired vegetable, turkey, and noodle salad with a light peanut dressing.

Servings

1.25 lb uncooked egg noodles
0.5 cup cider vinegar
0.25 cup light soy sauce
0.25 cup vegetable oil
4 tsp sesame oil (dark)
4 tsp Peanut Butter, creamy, unsalted
2 tbsp sugar
2 tsp dry mustard
1.25 tsp fresh ginger root , grated
1.25 tsp minced garlic
2.5 cup fresh mushroom slices
3.33 cup snow peas
40 oz medium zucchini , halved lenthwise & sliced diagnally ( ~ 5 cups)
2 medium bell peppers , sliced julienne
26 oz turkey breast strips, uncooked
40 piece fresh romaine leaves , washed and dried
1.25 cup fresh chopped green onion

1 Cook noodles in boiling water until just barely done. Drain, rinse with cold water, and drain again. Set aside.
2 Blend cider vinegar, soy sauce, oils, peanut butter, sugar, mustard, ginger, and garlic in a small bowl. Reserve covered and refrigerated until ready to use. Blend again before using.
3 Toss sliced mushrooms with 1/4 cup dressing and set aside.
4 Blanch snow peas, zucchini, and peppers separately in boiling water until tender crisp. Rinse each with cold water immediately and drain.
5 Combine noodles, mushrooms, blanched vegetables, remaining dressing, and turkey. Cover and refrigerate at least one hour to blend flavors.
6 Serve on chilled plates lined with 2 lettuce leaves. Garnish with 1 tablespoon green onions.