In a sm. saucepan, bring 1 in. of water to a boil. Add peas. Reduce heat; cover & simmer for 2-3 min. or until crisp-tender. Drain & immediately place peas in ice water. Drain & pat dry.
In a lg. salad bowl, combine the greens, turkey, red pepper, almonds, onions, and peas. In a sm. bowl, whisk the orange juice, teriyaki sauce, honey & pepper flakes. Drizzle over salad and toss to coat.
TIP: Substitute 1-1/2 c. cubed leftover cooked turkey breast for the deli turkey in the salad, and you'll save 839 mg. of sodium per serving.
Serving
Suggestions
For a light lunch serve as is, for dinner serve with whole wheat roll.
Originally Submitted
1/8/2008
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