| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Thai | Ethnic – th, Poultry, Salads | 4 | Servings |
INGREDIENTS
| 3/4 | c | Plain yogurt |
| 1/4 | c | Chunky peanut butter |
| 2 | tb | Lemon juice; plus 2 teaspoons |
| 1 | tb | Curry powder |
| 1/4 | c | Chopped fresh cilantro or coriander; * see note |
| 1/4 | c | Chopped green onions with tops |
| 1/4 | ts | Salt |
| Several dashes cayenne pepper | ||
| 1 | lg | Apple; cored, chop into 1/2" piece |
| 1 | Orange; peeled, cut into small piece | |
| 4 | c | Chopped cooked turkey |
| 2 | tb | Coarsely chopped peanuts |
INSTRUCTIONS
DRESSING SALAD Stir together dressing ingredients. Place the apple, orange and turkey in a salad bowl. Add the dressing and toss until well blended. The salad may be refrigerated for up to 4 hours. Before serving, toss well and sprinkle with peanuts. NOTES : Fresh cilantro and fresh coriander are the same herb. Do not substitute an equivalent amount of dried coriander for the fresh. Recipe by: "Season's Greetings," by Marlene Sorosky Posted to MC-Recipe Digest V1 #946 by LBotsko <[email protected]> on Dec 6, 1997
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