Fig And Turkey Salad With Curry Dressing Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
FOR DRESSING
2/3 cup: Vegetable oil,
1/3 cup: Cider vinegar,
1 tsp: Curry powder,
1 tsp: Seasoned salt,
1/2 tsp: Worcestershire sauce,
1/2 tsp: Granulated sugar,
Or 1-cup fat-free slad dressing,
FOR SALAD
1 quart: Mesclun, dry measure, or 10 ounces spring green mix, pre-packaged
3 cup: Cooked turkey breast meat, sliced or shredded
1 cup: Dried figs, quartered lengthwise
2/3 cup: Thinly sliced celery,
1/3 cup: Slivered almonds, toasted, or more
3 tbsp: Sliced green onions,
1 1/2 cup: Diced unpeeled red apple -1-lg,
Directions:
To prepare dressing: Combine oil, vinegar, curry powder, seasoned salt,
Worcestershire and sugar in a jar with a tightly fitting lid. Cover; shake
well to blend. Shake again before using.
To prepare salad: Combine mesclun, turkey, figs, celery, almonds and onion
in large salad bowl. Keep cold.
Just before serving, add apple and dressing; toss gently until thoroughly
mixed. Serve in individual salad bowls or pass large bowl at table.
Yield: 6 servings. [506 cals, 34 g fat as written; 287 cals, 10g fat with a
non-fat salad commercially prepared dressing]
The dried fruit, turkey and dressing spark up mixed greens to make a main
dish that could be served any time of year, along with hot garlic bread or
rolls. -Recipe is from the California Fig Advisory Board.
Recipe by: Fig Growers Assn.
Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 25, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp
Worcestershire and sugar in a jar with a tightly fitting lid. Cover; shake
well to blend. Shake again before using.
To prepare salad: Combine mesclun, turkey, figs, celery, almonds and onion
in large salad bowl. Keep cold.
Just before serving, add apple and dressing; toss gently until thoroughly
mixed. Serve in individual salad bowls or pass large bowl at table.
Yield: 6 servings. [506 cals, 34 g fat as written; 287 cals, 10g fat with a
non-fat salad commercially prepared dressing]
The dried fruit, turkey and dressing spark up mixed greens to make a main
dish that could be served any time of year, along with hot garlic bread or
rolls. -Recipe is from the California Fig Advisory Board.
Recipe by: Fig Growers Assn.
Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 25, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp