| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Thai |
Thai, Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Orange juice |
| 1 |
tb |
Lite soy sauce |
| 1 |
tb |
Peanut oil |
| 1 |
tb |
Sesame oil |
| 1 |
tb |
Rice wine vinegar |
| 1 |
tb |
Honey |
| 1/4 |
ts |
Crushed red pepper flakes |
| 1/2 |
c |
Bulgar – cracked wheat |
| 2 |
|
Sliced scallions |
| 1 |
|
Pared and cut into julienne strips carrot |
| 1/4 |
c |
Dry roasted unsalted peanuts |
| 1 |
lb |
Fully cooked sliced turkey breast |
| 1 |
|
Peach pitted and sliced thin divided |
INSTRUCTIONS
Place Bulgar in 8 inch square glass baking dish. Pour 1/2 cup very hot tap
water over bulgar. Cover dish with foil. Let stand 2 hours until water is
absorbed and bulgar is tender. For dressing, in small bowl, whisk together
orange juice, soy sauce, peanut oil, sesame oil, vinegar, honey and pepper
flakes; cover and chill. For salad, arrange turkey on serving platter with
the peach slices. Toss remaining peach, scallions, carrot, peanuts and
dressing with bulgar. Place on platter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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