Thai turkey platter

6 Servings

Ingredients

QuantityIngredient
2tablespoonsOrange juice
1tablespoonLite soy sauce
1tablespoonPeanut oil
1tablespoonSesame oil
1tablespoonRice wine vinegar
1tablespoonHoney
¼teaspoonCrushed red pepper flakes
½cupBulgar - cracked wheat
2Sliced scallions
1Pared and cut into julienne strips carrot
¼cupDry roasted unsalted peanuts
1poundsFully cooked sliced turkey breast
1Peach pitted and sliced thin divided

Directions

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.