Roasted Turkey & Cauliflower Rice Salad | JENNIE-O® Recipes

Ingredients

• 8 ounces JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
• 1 medium head cauliflower, cut into 1 1/2-inch pieces
• 1 tablespoon canola oil
• 1 (2-inch) piece ginger, thinly sliced
• 2 cloves garlic, sliced
• 4 green onions, chopped
• 1 red bell pepper, chopped
• 1 cup thinly sliced purple cabbage
• 2 tablespoons HOUSE OF TSANG® Ginger-Flavored Soy Sauce
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• garnish: chopped toasted almonds, cilantro leaves