Time for Bright Colors

It's time for some bright colors in our food, enough of these pies and roasted dishes from winter!  This past week in looking for a yummy lighter meal that also used up some roast turkey, I came upon this Asian Chicken...er Turkey.. Salad.  I based this on a recipe out of Ellie Krieger's, The Food You Crave cookbook.  Of course I used whatever vegetables I had in the fridge as my philosophy is the more vegetables the better!    First, gather the pieces of your salad.

I used these gorgeous orange slices, you could also use mandarin oranges, but I had fresh oranges that needed to be used.

Toasted some almonds I found in the back of the cupboard.

Chopped a bowl of Spinach, Red Cabbage, Carrots, Jicama, and Green Onions.

As I was doing the above, my mother-in-law was kindly clearing the meat of the roast turkey we'd had 2 nights before.  We set aside a portion of sliced turkey and made the following dressing from Ellie Krieger's recipe.

Asian Salad Dressing
1/3 cup rice vinegar
3 T. soy sauce
2 T. Canola Oil (I used a combination of flax and olive oil
2 T. brown sugar ( I used only 1 T of unrefined sugar)
1 1/2 t. chili sauce
1 1/2 t. toasted sesame oil
1 clove garlic, minced
1 t. fresh ginger, minced ( I didn't have this so I used about 1/2 t. powdered ginger)

Mix all the ingredients and toss!  I had enough dressing left over for a salad the next day.

I served this with the Multigrain biscuits I've posted in the past and it was a perfect meal!  There may not be any trees or flowers blooming yet in our town, but I can put some bright colors on our dinner table!