Thai turkey platter

Yield: 6 Servings

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 \N Sliced scallions
1 \N Pared and cut into julienne strips carrot
¼ cup Dry roasted unsalted peanuts
1 pounds Fully cooked sliced turkey breast
1 \N 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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