turkey burgers and sweet potato shepherds pie, so I ripped the two pages out and tucked them away for later use.
One Year Ago: Double Chocolate Peppermint Cookies
Two Years Ago: Cinnamon Pretzels
Three Years Ago: Tortilla Black Bean Pie
Thai Turkey Salad
from Real Simple Magazine February 2012
-1 tbsp canola oil
-1 lb ground turkey
-2 tbsp fish sauce
-2 tbsp brown sugar
-4 cups shredded cabbage
-1 cucumber, thinly sliced
-1/2 cup fresh mint leaves
-1/2 cup chopped peanuts
-2 tbsp fresh lime juice
-lime wedges, for serving
1. Heat the oil in a large skillet over medium heat. Add the turkey and cook until browned, breaking up with a wooden spoon (3-5 minutes).
2. Add the fish sauce, sugar, and 1/4 cup of water to the turkey. Cook, stirring occasionally, until the liquid has been evaporated (2-4 minutes).
3. Meanwhile, in a separate large bowl, combine the cabbage, mint, and cucumber. Add the turkey and lime juice. Serve with lime wedges.