Roasted turkey and cauliflower rice salad garnished with cilantro on a grey bowl.

Roasted Turkey & Cauliflower Rice Salad

Name: Roasted Turkey & Cauliflower Rice Salad
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 8 ounces JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins; 1 medium head cauliflower, cut into 1½-inch pieces; 1 tablespoon canola oil; 1 (2-inch) piece ginger, thinly sliced; 2 cloves garlic, sliced; 4 green onions, chopped; 1 red bell pepper, chopped; 1 cup thinly sliced purple cabbage; 2 tablespoons HOUSE OF TSANG® Ginger-Flavored Soy Sauce; 2 tablespoons olive oil; 1 tablespoon honey; 1 tablespoon Dijon mustard; garnish: chopped toasted almonds, cilantro leaves

If you love the rice salad trend you’ll love this guilt-free version of Roasted Turkey & Cauliflower Rice Salad, which replaces rice with finely chopped cauliflower. Topped with a flavorful Ginger-Soy stir fry, your taste buds won’t notice the switch, but your waistline just might!

Total Time

45 Minutes

Serving Size

6 Servings

ounces JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins

medium head cauliflower, cut into 1 1/2-inch pieces

tablespoon canola oil

(2-inch) piece ginger, thinly sliced

cloves garlic, sliced

green onions, chopped

red bell pepper, chopped

cup thinly sliced purple cabbage

tablespoons HOUSE OF TSANG® Ginger-Flavored Soy Sauce

tablespoons olive oil

tablespoon honey

tablespoon Dijon mustard

garnish: chopped toasted almonds, cilantro leaves

Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.

Place tenderloins in hot skillet. Brown on both sides. Add 1/3 cup liquid. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.

In food processor, process cauliflower until finely chopped.

Heat oil in large skillet over medium-high heat.

Cook cauliflower 3 minutes or until lightly browned.

Stir in ginger, garlic, green onions and bell pepper and cook 2 minutes.

Add cabbage and toss until lightly wilted.

In small bowl, whisk together soy sauce, olive oil, honey and mustard.

Drizzle desired amount of dressing over salad. Garnish with almonds and cilantro leaves, if desired.

Calories

160

Protein

12g

Carbohydrates