Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR DRESSING
FOR SALAD
- 1 qt Mesclun; dry measure, or 10
- 3 c Cooked turkey breast meat;
- 1 c Dried figs; quartered
- 2/3 c Thinly sliced celery
- 1/3 c Slivered almonds; toasted,
- 3 tb Sliced green onions
- 1 1/2 c Diced unpeeled red apple
1lg
Preparation
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.
