Gingered turkey salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Torn romaine lettuce |
| ½ | Red onion, sliced and divided in rings | |
| 2 | Stalks celery, sliced diagonally | |
| 1 | small | Zucchini, thinly sliced |
| 1 | Green pepper, diced | |
| 1 | Tomato, cut in wedges | |
| 2 | cups | Diced cooked turkey |
| ⅔ | cup | Vegetable oil |
| ¼ | cup | Vinegar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Granulated sugar |
| 2 | teaspoons | Soy sauce |
| ½ | teaspoon | Paprika |
| 1½ | teaspoon | Grated fresh ginger root or 1 tsp. ground ginger |
| 1 | clove | Garlic, minced |
Directions
DRESSING
Prepare dressing first: Combine ingredients and mix well. Divide vegetables and turkey among four luncheon plates. Drizzle with dressing.
Serve with warm buttered whole wheat rolls. Makes 4 servings. Typed in MMFormat by cjhartlin.msn@... Source: Canadian Living Posted to MM-Recipes Digest V4 #12 by cjhartlin@... on Apr 27, 1999