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Asian Cobb Salad with Oven-Roasted Turkey
Recipe Yield: 4 Servings

Butter lettuce with fresh roasted turkey, water chestnuts, tomatoes, bean sprouts and garlicky peanuts dressed with ginger peanut vinaigrette.
 Julienne Strips  Foster Farms Turkey Breast
1/4  Tsp.  Sesame oil
1  Clove  Garlic, minced
1  Cup  Unsalted whole peanuts
1  Large  Butterhead lettuce
2  Cups  Bean sprouts
1  Cup  Water chestnuts
1  Cup  Diced tomatoes
3/4  Cup  Bottled Ginger Peanuts Vinaigrette
  • Heat sesame oil in a small sauté pan.
  • Add garlic and peanuts, sauté until garlic is fragrant and peanuts are lightly toasted.
  • Gently tear lettuce leaves into bite size pieces.
  • Add lettuce and rest of ingredients to bowl and lightly toss to combine.
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