Ground Turkey Asian Salad

Staying on a diet is so hard, when you’re someone that likes to try different types of food. The other day I was eating a Thai duck salad that was delicious but not healthy. Then it occurred to me what if I just changed a salad. Maybe I could add some ingredients and take some ingredients away. I substitute the duck with ground turkey and use less oil because there was quite a bit in the salad. I think it came out very well.

Ingredients
Salad:
12 ounces ground turkey
2 teaspoons vegetable oil
8-ounce can water chestnuts, chopped
8 ounces white mushrooms, chopped
1 small onions, chopped
2 cloves garlic, minced
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
1 head of lettuce
Shredded carrots
Bean sprouts
Roasted peanuts

Dressing:
1/2 cup of soy sauce
1/4 cup wine vinegar
2 tablespoon honey
2 tablespoon spicy mustard
2 tablespoon Sriracha sauce
2 teaspoon sesame oil

Directions:
Brown the turkey in the oil in a large sauté pan over medium-high heat until no longer pink. Add the mushrooms, onion, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.

Whisk together in a medium sized bowl the vinegar, soy sauce, sesame oil, honey, mustard and Sriracha. You can add water if its too spicy for you.

Now just mix ground turkey mixture, lettuce, carrots, bean sprouts and roasted peanuts all together in a bowl. Add dressing as desired.

“Change is the law of life. And those who look only to the past or present are certain to miss the future.” – John F Kennedy