Orange Turkey Salad

Directions

1.  Thaw turkey medallions under refrigeration 2 days in advance.
2. In a mixing bowl, gently combine turkey medallions with Kikkoman® GF Orange Sauce until evenly coated. Transfer to cooler until assembly. Critical Control Point: Hold cold at 41°F or below until service.
3. Rinse and chop romaine lettuce. Shred carrots (if not pre-shredded), thaw and drain edamame and rinse grape tomatoes. Transfer to cooler until assembly. Critical Control Point: Hold cold at 41°F or below until service.
4. Assemble salad: In a bowl or clamshell container, layer 1 cup chopped lettuce, 1/4 cup shredded carrots, 1/4 cup edamame, and 1/4 grape tomatoes. Top with 6 oz spoodle of orange-glazed turkey medallions.
5. Transfer to cooler until service. Critical Control Point: Hold cold at 41°F or below until service.
6. Serve 1 salad.