Name: Fig and Turkey Salad with Curry Dressing
Ingredients: 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 dressing; 1 qt Mesclun; dry measure, or 10 ounces spring green mix, pre-packaged; 3 c Cooked turkey breast meat; sliced or shredded; 1 c Dried figs; quartered lengthwise; 2/3 c Thinly sliced celery; 1/3 c Slivered almonds; toasted, or more; 3 tb Sliced green onions; 1 1/2 c Diced unpeeled red apple 1-lg

The reason use of money and the things it buys is one of the best indicators of spiritual maturity and Godliness is that we exchange such a great part of our lives for it. Because we invest most of our days working in exchange for money, there is a very real sense in which our money represents us. Therefore, how we use it expresses who we are, what our priorities are, and what’s in our hearts. As we use our money and resources Christianly, we prove our growth in Christlikeness.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	California	Figs, Ry, Salads	6	Servings

INGREDIENTS

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 dressing
1	qt	Mesclun; dry measure, or 10 ounces spring green mix, pre-packaged
3	c	Cooked turkey breast meat; sliced or shredded
1	c	Dried figs; quartered lengthwise
2/3	c	Thinly sliced celery
1/3	c	Slivered almonds; toasted, or more
3	tb	Sliced green onions
1 1/2	c	Diced unpeeled red apple 1-lg

INSTRUCTIONS

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 [email protected] on Nov 25, 1998, converted
by MM_Buster v2.0l.

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