| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | California | Figs, Ry, Salads | 6 | Servings |
INGREDIENTS
| 2/3 | c | Vegetable oil |
| 1/3 | c | Cider vinegar |
| 1 | t | Curry powder |
| 1 | t | Seasoned salt |
| 1/2 | t | Worcestershire sauce |
| 1/2 | t | 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 | T | Sliced green onions |
| 1 1/2 | c | Diced unpeeled red apple |
| 1-lg |
INSTRUCTIONS
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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