Oriental main dish salad
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Oregon hazelnut butter |
| ⅓ | cup | Hot water |
| ¼ | cup | Soy sauce |
| 2 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Oriental sesame oil |
| 2 | teaspoons | Granulated sugar |
| 2 | Garlic cloves; crushed | |
| 1 | teaspoon | Crushed hot red pepper |
| 1 | Can (5 oz.) white turkey (or chicken meat) | |
| ½ | pounds | Pasta (linguine, fettuccine, seashells, etc.) |
| 1 | tablespoon | Vegetable oil |
| ¾ | cup | Roasted & chopped hazelnuts (Oregon hazelnuts) |
| ½ | cup | Green onions |
| 1 | Bunch broccoli cut into 1\" florets | |
| 6 | smalls | Carrots cut in half lengthwise |
Directions
Combine hazelnut butter and hot water in blender or processor, mix until smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic and red pepper, blend. Place meat (shredded slightly) in a medium bowl.
Add hazelnut sesame sauce and stir. Cover and marinate in the refrigerator 2 hours. In a large pot of boiling water, cook pasta until tender but firm, about 10 minutes. Drain and rinse under cool water. Drain well. In a large saucepan of boiling water, cook carrots about 3 minutes, then add broccoli and cook 3 more minutes, until broccoli is bright green and crisp-tender. Drain and rinse until cool; drain well. In a large bowl, toss pasta with vegetable oil. Add meat and sauce, vegetables, hazelnuts and onions. Toss and serve slightly chilled or at room temperature.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board