thai turkey platter
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Orange juice |
| 1 tablespoon | Lite soy sauce |
| 1 tablespoon | Peanut oil |
| 1 tablespoon | Sesame oil |
| 1 tablespoon | Rice wine vinegar |
| 1 tablespoon | Honey |
| ¼ teaspoon | Crushed red pepper flakes |
| ½ cup | Bulgar - cracked wheat |
| 2 | Sliced scallions |
| 1 | Pared and cut into julienne strips carrot |
| ¼ cup | Dry roasted unsalted peanuts |
| 1 pounds | Fully cooked sliced turkey breast |
| 1 | Peach pitted and sliced thin divided |
Place Bulgar in 8 inch square glass baking dish. Pour ½ cup very hot tap water over bulgar. Cover dish with foil. Let stand 2 hours until water is absorbed and bulgar is tender. For dressing, in small bowl, whisk together orange juice, soy sauce, peanut oil, sesame oil, vinegar, honey and pepper flakes; cover and chill. For salad, arrange turkey on serving platter with the peach slices. Toss remaining peach, scallions, carrot, peanuts and dressing with bulgar. Place on platter.
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