CILANTRO PEACH TURKEY SLAW WITH SPICY RANCH DRESSING

You will need

• 1.5 kg Diced Turkey, fully cooked, ½” pieces of turkey breast
• 1.6 kg DOLE^® Diced Peaches in Juice
• 1.0 kg Shredded Coleslaw Mix
• 200 g Carrot Matchsticks, fresh
• 250 g Red cabbage
• 200 g Red Bell Pepper
• 125 g Red Onion
• 25 g Cilantro
• 85 g Sliced almonds, toasted
• 750 mL Spicy Ranch salad dressing

Method

1. Defrost diced turkey in the refrigerator overnight at ≤40ºF/4ºC.
2. Open the can of DOLE^® Diced Peaches in Juice and drain in colander; discard the juice. Reserve the peaches for the 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 325ºF/165ºC and line sheet pan(s) with parchment paper. Spread almonds in a single even layer and bake for ~6-10 minutes. Stir almonds every 3 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 salad.
5. Add the thawed diced turkey, drained peaches, 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 ≤40ºF/4ºC until service.
6. Garnish/plating suggestions Serve with toasted garlic bread or croissant;
   may garnish with sliced green onions (sides/garnishes are not included in
   the nutrition facts).