1. Thaw turkey medallions under refrigeration two days in advance.
2. In a mixing bowl, gently combine turkey medallions with Kikkoman 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. 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 °For below until service.
4. Assemble salad: In a bowl or clamshell container, layer I cup chopped romaine, ¼ cup shredded carrots, ¼ cup edamame, and ¼ cup 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.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.

Ensure cold food is held at a temperature below 41 ° F.

Record time and internal temperature of completed recipe on daily log.