| 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 kitpath@earthlink.net on Nov 25, 1998,
converted by MM_Buster v2.0l.
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