| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Canadian | Poultry, Salads, Appetizers | 4 | Servings |
INGREDIENTS
| 6 | c | Torn romaine lettuce |
| 1/2 | Red onion, sliced and divided in rings | |
| 2 | Stalks celery, sliced diagonally | |
| 1 | sm | Zucchini, thinly sliced |
| 1 | Green pepper, diced | |
| 1 | Tomato, cut in wedges | |
| 2 | c | Diced cooked turkey |
| 2/3 | c | Vegetable oil |
| 1/4 | c | Vinegar |
| 1/2 | ts | Salt |
| 1/2 | ts | Dry mustard |
| 1/2 | ts | Granulated sugar |
| 2 | ts | Soy sauce |
| 1/2 | ts | Paprika |
| 1 1/2 | ts | Grated fresh ginger root or 1 tsp. ground ginger |
| 1 | cl | Garlic, minced |
INSTRUCTIONS
DRESSING Prepare dressing first: Combine ingredients and mix well. Divide vegetables and turkey among four luncheon plates. Drizzle with dressing. Serve with warm buttered whole wheat rolls. Makes 4 servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Canadian Living Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Apr 27, 1999
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