Ingredients
- 1 tbsp (15 mL) sesame seeds
- 1 tbsp (15 mL) vegetable oil
- 2 cups (500 mL) cooked basmati rice
- 1/2 cup (125 mL) sugar snap peas or snow peas
- ½ cucumber, sliced
- 1 spring onion, sliced
- 1 head Boston lettuce, torn
- 1 cup (250 mL) sliced turkey breast
- 4 tbsp (60 mL) chicken stock
- 1 tsp (5 mL) sesame oil
- 2 tbsp (30 mL) red wine vinegar
- 1 tbsp (15 mL) soy sauce
- 1/4 tsp (1 mL) paprika
Directions
- In small pan, toast sesame seeds in vegetable oil until golden.
- In large bowl, add rice, peas, cucumber, onion, lettuce, turkey and sesame seeds; mix to combine.
- In separate bowl, whisk stock, sesame oil, vinegar, soy sauce and paprika. Drizzle over salad and toss.
