| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads, China, Archived |
8 |
Servings |
INGREDIENTS
| 1 |
ts |
Orange peel, grated |
| 2 |
tb |
Orange juice |
| 1 |
tb |
Rice vinegar |
| 1 |
tb |
White wine vinegar |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Mustard, Dijon |
| 1/4 |
c |
Oil, peanut |
| 1 |
tb |
Sesame oil |
| 6 |
c |
Turkey, cooked; shredded |
| 1 |
bn |
Watercress |
| 2 |
|
Celery stalks |
| 1/2 |
|
Cucumbers; peeled & seeded |
| 4 |
|
Green onions |
INSTRUCTIONS
VINAIGRETTE DRESSING
SALAD
Trim green onions of roots and all but 3" of green. Cut celery, cucumber,
and green onions into 2-1/2" matchstick strips.
Make vinaigrette dressing: combine orange peel, orange juice, vinegars, soy
sauce, and mustard in bowl; whisk well. Slowly drizzle in peanut and
sesame oil, whisking constantly until dressing is slightly thick.
In bowl, toss turkey with black pepper and 1/3 c dressing. Use more
dressing if desired. Reserve remaining dressing for another use.
To serve, arrange watercress on platter. Spoon dressed turkey onto center.
Arrange celerly, cucumber, and green onions decoratively over turkey.
After heavy holiday meals, the freshness of this salad is a welcome treat.
Matchstick strips of crisp celery, cucumbers, and scallions are easy enough
to prepare with a sharp knife, and the results are elegant and decorative
when arranged atop the dressed turkey.
Nutritional values per serving: 266 calories, xx gm protein, x gm
carbohydrate, 14 gm fat, 48% of calories from fat, 80 mg cholesterol, xx
gm saturated fat, xx mg sodium
Source: Parade magazine, 11/93
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, GT Cookbook echo moderator at net/node 004/005
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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