Home Cooks > Recipes > Tokyo Turkey Toss
(Yield: 6 to 8 servings) 1 head iceberg lettuce
1 large avocado
1/2 cup thinly sliced celery
1/2 cup thinly sliced radishes
2 cups cooked cubed/strips turkey
- Core, rinse and drain lettuce. Chill lettuce and vegetables.
- To serve, tear lettuce in bite-size pieces into chilled salad bowl. Cut avocado in half, remove seed and skin. Cut into wedges and add with celery, radishes and turkey to salad bowl.
- Toss with enough dressing to lightly coat lettuce. *Sesame-Soy Dressing: Measure 1/2 cup vegetable oil, 1/4 cup lemon juice, 1 Tbsp. Kikkoman Soy Sauce, 1 Tbsp. honey and 1 teaspoon sesame seed, toasted into small jar with lid. Cover and shake until honey dissolves.