Fig & turkey salad with curry dressing
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Vegetable oil |
| ⅓ | cup | Cider vinegar |
| 1.00 | teaspoon | Curry powder |
| 1.00 | teaspoon | Seasoned salt |
| ½ | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Granulated sugar |
| 1.00 | Or 1-cup fat-free slad dressing | |
| 1.00 | quart | Mesclun; dry measure, or 10 ounces |
| 3.00 | cup | Cooked turkey breast meat; sliced or shredded |
| 1.00 | cup | Dried figs; quartered lengthwise |
| ⅔ | cup | Thinly sliced celery |
| ⅓ | cup | Slivered almonds; toasted, or more |
| 3.00 | tablespoon | Sliced green onions |
| 1½ | cup | Diced unpeeled red apple 1-lg |
Directions
FOR DRESSING
FOR SALAD
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@... on Nov 25, 1998, converted by MM_Buster v2.0l.
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