Recipe: Fig and Turkey Salad with Curry Dressing

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Categories: Figs, Ry, Salads

Yield: 6 Servings

-----------------FOR DRESSING----------------------

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

-------------------FOR SALAD------------------------

      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

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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