| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Thai |
Ethnic – th, Poultry, Salads |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Plain yogurt |
| 1/4 |
c |
Chunky peanut butter |
| 2 |
tb |
Lemon juice; plus 2 teaspoons |
| 1 |
tb |
Curry powder |
| 1/4 |
c |
Chopped fresh cilantro or coriander; * see note |
| 1/4 |
c |
Chopped green onions with tops |
| 1/4 |
ts |
Salt |
|
|
Several dashes cayenne pepper |
| 1 |
lg |
Apple; cored, chop into 1/2" piece |
| 1 |
|
Orange; peeled, cut into small piece |
| 4 |
c |
Chopped cooked turkey |
| 2 |
tb |
Coarsely chopped peanuts |
INSTRUCTIONS
DRESSING
SALAD
Stir together dressing ingredients. Place the apple, orange and turkey in a
salad bowl. Add the dressing and toss until well blended.
The salad may be refrigerated for up to 4 hours.
Before serving, toss well and sprinkle with peanuts.
NOTES : Fresh cilantro and fresh coriander are the same herb. Do not
substitute an equivalent amount of dried coriander for the fresh.
Recipe by: "Season's Greetings," by Marlene Sorosky
Posted to MC-Recipe Digest V1 #946 by LBotsko <LBotsko@aol.com> on Dec 6,
1997
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