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Smoked Turkey Salad with
Sesame Dressing



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Asparagus, 1880
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Manet, Édouard
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Smoked Turkey Salad with
Sesame Dressing

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1/2 cup vegetable oil
1/4 cup oriental sesame oil
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons chopped
fresh cilantro
1 1/2 tablespoons sesame
seeds, toasted
1 1/2 tablespoons finely
chopped fresh ginger

3/4 pound fresh asparagus,
cut into 3-inch lengths
3 tablespoons vegetable oil
6 ounces fresh shiitake mushrooms,
stems discarded, caps sliced
2 garlic cloves, minced
12 ounces red-skinned potatoes, halved,

cut crosswise into 1/4-inch-thick slices
1/2 large red onion, sliced
8 ounces mixed baby greens
1 pound smoked turkey breast,
cut into thin strips
Fresh cilantro sprigs

For Dressing: Whisk vegetable oil, sesame oil, rice vinegar,  soy sauce, cilantro, sesame seeds, and ginger in medium bowl until well blended.
Season dressing to taste with salt and pepper.
For Salad
: Steam asparagus until just crisp-tender, about 3 minutes.
Transfer asparagus to a large bowl. Heat 1 tablespoon vegetable oil in
heavy large skillet over high heat. Add sliced mushrooms and sauté 2
minutes. Add minced garlic and sauté until mushrooms are brown and
tender, about 1 minute. Transfer garlic and mushrooms to bowl with
asparagus. Heat remaining 2 tablespoons vegetable oil in same skillet
over medium-high heat. Add sliced potatoes and onion and sauté until
potatoes are brown and cooked through, about 10 minutes. Transfer
to bowl with mushrooms and asparagus. Add greens and turkey to
same bowl. Toss with enough dressing to coat. Garnish salad with
cilantro sprigs. Serve salad, passing remaining sesame dressing
separately. Serves 6.

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