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