Ingredients
| 1 (17.6-oz) package | Jennie-O Turkey Store | |
| Turkey Breast Cutlets | ||
| 6 cups | torn romaine lettuce | |
| 6 crosswise slices (1/2-inch thick) | fresh pineapple, peeled and cut in quarters | |
| 2 | oranges, peeled and cut in slices crosswise or | |
| 1/2 cup mandarin orange segments | ||
| 1-1/2 cups | unpeeled, sliced cucumber | |
| 8 | radishes, sliced | |
| 4 tbsp | each orange juice and honey | |
| 4 tsp | HOUSE OF TSANG® less sodium soy sauce | |
| 2 tsp | sesame oil | |
| 4 tbsp | roasted cashews, coarsely chopped | |
Directions:
Cook turkey according to package directions; set aside to cook slightly. Slice turkey cutlets crosswise into 1-inch slices.
On four plates, divide lettuce evenly; place one sliced turkey breast on each. Arrange pineapple, orange, cucumber and radishes around turkey.
In a small bowl, mix orange juice, honey, soy sauce and sesame oil. Pour dressing equally over each salad and sprinkle with cashews.
Makes 2 servings.
