Fig and Turkey Salad with Curry Dressing

6 Servings

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Fig and Turkey Salad with Curry Dressing Ingredients

FOR DRESSING	1 qt Mesclun; dry measure, or 10
2/3 c Vegetable oil	3 c Cooked turkey breast meat;
1/3 c Cider vinegar	1 c Dried figs; quartered
1 ts Curry powder	2/3 c Thinly sliced celery
1 ts Seasoned salt	1/3 c Slivered almonds; toasted,
1/2 ts Worcestershire sauce	3 tb Sliced green onions
1/2 ts Granulated sugar	1 1/2 c Diced unpeeled red apple
Or 1-cup fat-free slad	1lg
FOR SALAD

Instructions for Fig and Turkey Salad with Curry Dressing

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@earthlink.net on Nov 25, 1998, converted by MM_Buster v2.0l.

Main Ingredient: TurkeyCuisine: Uncategorized

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