| 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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