San Francisco Airport Salad Recipe

ingredients

1 teaspoon tamari or soy sauce
2 eggs
3/4 cup rice flour
1/2 cup all-purpose flour
2 pounds uncooked turkey breast, cut in thin strips
1/2 cup sesame seeds, or enough to coat vegetable oil
1 package (2 ounce size) saifun or cellophane noodles
1 head iceberg lettuce, finely shredded
4 handfuls fresh spinach
3/4 cup thinly sliced green onions
1/2 cup cilantro leaves
8 tablespoons chopped peanuts, for garnish

Dressing
1 cup sesame oil
1 cup rice wine vinegar
1 cup soy sauce
1/2 cup grated ginger
1/2 cup vegetable oil
1/2 teaspoon red pepper flakes
1/4 cup minced garlic
1/4 cup granulated sugar

directions

In a bowl, mix tamari and eggs. In a separate bowl, mix the two flours. Dip the turkey strips into the egg mixture, then into sesame seeds, then into the flour mixture.

In a large skillet, fry the turkey in hot vegetable oil until crispy and golden. Drain on a paper towel and cool.

In a large skillet, fry saifun noodles in about 2 inches of very hot vegetable oil, a handful at a time. They will puff up immediately. Using a slotted spoon, remove from oil and drain on a paper towel.

In a bowl, gently toss lettuce, spinach, green onions, cilantro, turkey strips, and noodles. Add just enough dressing to coat, garnish with the peanuts, and serve.

Mix all ingredients in a food processor, or whisk together by hand. Let dressing rest overnight, or at least 3 to 4 hours, before serving.

Recipe Source: Cristina's of Sun Valley

nutrition data

Nutritional data has not been calculated yet.