Fig & turkey salad with curry dressing

6 Servings

Ingredients

Quantity Ingredient
⅔ cup Vegetable oil
⅓ cup Cider vinegar
1.00 teaspoon Curry powder
1.00 teaspoon Seasoned salt
½ teaspoon Worcestershire sauce
½ teaspoon Granulated sugar
1.00 Or 1-cup fat-free slad dressing
1.00 quart Mesclun; dry measure, or 10 ounces
3.00 cup Cooked turkey breast meat; sliced or shredded
1.00 cup Dried figs; quartered lengthwise
⅔ cup Thinly sliced celery
⅓ cup Slivered almonds; toasted, or more
3.00 tablespoon Sliced green onions
1½ cup Diced unpeeled red apple 1-lg

Directions

FOR DRESSING

FOR SALAD

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

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