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Asian-inspired grilled turkey salad https://www.metro.ca/userfiles/image/recipes/salade-inspiration-asiatique-dindon-grille-11058.jpg PT10M PT15M PT45M
In a bowl, combine oil, lime juice, soy sauce, maple syrup and fish sauce. Season with salt and pepper and set aside.Place the turkey slices in a glass baking dish and pour fondue broth over. Cover with plastic wrap and let chill in the refrigerator for at least 20 minutes, up to 4h.Preheat the BBQ to high heat. Brush, clean and oil the grills.Remove turkey slices from the marinade, and remove excess marinade. Oil the turkey slices with vegetable oil. Season with salt and pepper. Grill for about 5-7 minutes per side, or until meat reaches 74 °C (165 °F). Set aside on a plate, cover with aluminum foil, and rest for 10 minutes before slicing.In a bowl, combine red cabbage, carrots, spring mix, desired garnishes and cooked turkey. Add a few spoonsful of lime dressing and mix well. Serve immediately.Garnishes: fresh coriander, crushed peanuts, sesame seeds, julienned cucumbers, julienned peppers, raspberries, mangos to taste,Source : Le Dindon du Québec
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1/3 cup (80 ml) vegetable oil (sunflower, etc.) To taste juice of 1 to 2 limes 1 tablespoon (15 ml) soy sauce 2 teaspoon (10 ml) maple syrup 1 teaspoon (5 ml) fish sauce 1 1/4 cup (310 ml) spiced fondue broth 3/4 lb (350 g) Quebec turkey breast cut into slices (0,75 cm of 3/4-in thick 1 tablespoon (15 ml) vegetable oil (sunflower, etc.) 3 cups (750 ml) red cabbage finely chopped 2 carrot shredded 1 pkg (142 g) spring mix salad or other lettuce To taste salt and ground black pepper
Asian-inspired grilled turkey salad

Asian-inspired grilled turkey salad

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4
Main course
0:10
Preparation
0:15
COOKING
0:45
TOTAL TIME

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Ingredients

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  • 1/3 cup
    (80 ml)
    vegetable oil (sunflower, etc.)
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  • To taste
    juice of 1 to 2 limes
  • 1 tablespoon
    (15 ml)
    soy sauce
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    $1.98 ea.

    341 - 380 ml SELECTED VARIETIES


    LEE KUM KEE PANDA OYSTER OR HOISIN SAUCE

    LEE KUM KEE PANDA OYSTER OR HOISIN SAUCE

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  • 2 teaspoon
    (10 ml)
    maple syrup
  • 1 teaspoon
    (5 ml)
    fish sauce
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  • 1 1/4 cup
    (310 ml)
    spiced fondue broth
  • 3/4 lb
    (350 g)
    Quebec turkey breast cut into slices (0,75 cm of 3/4-in thick
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    IRRESISTIBLES ARTISAN TURKEY BREAST

    IRRESISTIBLES ARTISAN TURKEY BREAST

    $11.99 /lb

    DELI SLICED, 2.61/100 g


  • 1 tablespoon
    (15 ml)
    vegetable oil (sunflower, etc.)
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  • 3 cups
    (750 ml)
    red cabbage finely chopped
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    GREEN CABBAGE

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    PRODUCT OF CANADA CANADA No. 1 GRADE 2.18/kg


  • 2
    carrot shredded
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  • 1 pkg
    (142 g)
    spring mix salad or other lettuce
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    5 Pk, PRODUCT OF MEXICO DOLE SALAD KITS 198 - 347 g, PRODUCT OF U.S.A. SELECTED VARIETIES


  • To taste
    salt and ground black pepper
Imprimer ma sélection

Preparation

In a bowl, combine oil, lime juice, soy sauce, maple syrup and fish sauce. Season with salt and pepper and set aside.

Place the turkey slices in a glass baking dish and pour fondue broth over. Cover with plastic wrap and let chill in the refrigerator for at least 20 minutes, up to 4h.

Preheat the BBQ to high heat. Brush, clean and oil the grills.

Remove turkey slices from the marinade, and remove excess marinade. Oil the turkey slices with vegetable oil. Season with salt and pepper. Grill for about 5-7 minutes per side, or until meat reaches 74 °C (165 °F). Set aside on a plate, cover with aluminum foil, and rest for 10 minutes before slicing.

In a bowl, combine red cabbage, carrots, spring mix, desired garnishes and cooked turkey. Add a few spoonsful of lime dressing and mix well. Serve immediately.

Garnishes: fresh coriander, crushed peanuts, sesame seeds, julienned cucumbers, julienned peppers, raspberries, mangos to taste,

Source : Le Dindon du Québec

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