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Name: Fig and Turkey Salad with Curry Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/3 c Slivered almonds; toasted,; 3 tb Green Onions Sliced; 1 1/2 c Diced unpeeled red apple; 2/3 c Vegetable oil; 1/3 c Cider vinegar; 1 ts Curry powder; 1 ts Seasoned salt; 1/2 ts Worcestershire Sauce; 1/2 ts Granulated sugar; Or 1-cup fat-free slad; 1 qt Mesclun; dry measure, or 10; 3 c Cooked turkey breast meat;; 1 c Dried figs; quartered; 2/3 c Thinly sliced celery

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INGREDIENTS

1/3 c Slivered almonds; toasted,
3 tb Green Onions ; Sliced
1 1/2 c Diced unpeeled red apple
1lg
FOR DRESSING
2/3 c Vegetable oil
1/3 c Cider vinegar
1 ts Curry powder
1 ts Seasoned salt
1/2 ts Worcestershire Sauce
1/2 ts Granulated sugar
Or 1-cup fat-free slad
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

Servings

INSTRUCTIONS

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.

NOTES

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Fig and Turkey Salad with Curry Dressing

1/3 c Slivered almonds; toasted,
3 tb Green Onions Sliced
1 1/2 c Diced unpeeled red apple
 1lg
 FOR DRESSING
2/3 c Vegetable oil
1/3 c Cider vinegar
1 ts Curry powder
1 ts Seasoned salt
1/2 ts Worcestershire Sauce
1/2 ts Granulated sugar
 Or 1-cup fat-free slad
 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

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.

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Nutrition

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Serving Size: 1 Serving (34g)
Recipe Makes: 6 Servings

Calories: 148
Calories from Fat: 146 (99%)

Amt Per Serving		% DV

	Total Fat 16.3g	22 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 10.3g
	Polyunsanturated Fat 4.6g
Cholesterol 0mg		0 %
Sodium 401.6mg		14 %
Potassium 39.8mg		1 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.6g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 148

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