Cilantro Turkey Peach Slaw with Spicy Ranch Dressing

Featured Maple Leaf Product:  Diced Turkey, 1/2 inch, fully cooked (#64364)

Method

1. Defrost Diced Turkey in the refrigerator overnight at ≤40°F/4°C.
2. Open the can of Diced Peaches in fruit juice, and drain in colander; discard the juice. Reserve the peaches for a later step.
3. Prepare the fresh vegetables and add the coleslaw mix, carrots, red, cabbage, red, bell peppers, red onions, and place in a large bowl. Toss the vegetables lightly and add in the cilantro.
4. Toast the Sliced Almonds. Preheat convection oven to 325°F/165°C and line sheet pan(s) with parchment paper. Spread almonds in a single even layer and bake for ~ 6 to 10 minutes. Stir almonds every three minutes to ensure even browning. Remove when almonds are light, golden and fragrant. Transfer immediately to a cool pan to stop cooking and cool completely before adding to the salad.
5. Add the thawed, Diced Turkey, Sliced Almonds and Spicy Ranch Dressing to the vegetable mixture. Toss gently and season with salt and pepper as desired. Cover with wrap and hold at ≤40°F/4°C until service.
6. CCP: chill salad under refrigeration at <40°F/4°C. Discard after three days.

Suggested Accompaniments

Serve with toasted garlic bread or croissant; may garnish with sliced green onions. If prefer non-spicy version of salad, substitute Southwest Ranch Dressing (sides/garnishes are not included in the nutritional analysis).

Nutritional Info per 250 ml/8 oz (242 g)