Fig And Turkey Salad With Curry Dressing

Recipe Ingredients

		For Dressing
2/3 cup	157ml	Vegetable oil
1/3 cup	78ml	Cider vinegar
1 teaspoon	5ml	Curry powder
1 teaspoon	5ml	Seasoned salt
1/2 teaspoon	2.5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Granulated sugar
		For Salad
1		Mesclun - (or two 5 oz pkgs) - (green salad
		Based on small flavorful leaves,
		Baby and bitter lettuce and mild herbs)
3 cups	711ml	Cooked turkey - sliced or shredded
1 cup	237ml	Dried figs - quartered lengthwise
2/3 cup	73g / 2.6oz	Thinly sliced celery
1/2 cup	46g / 1.6oz	Slivered almonds - toasted
3 tablespoons	45ml	Sliced green onion
1 1/2 cups	219g / 7.7oz	Diced unpeeled red apple - (1 large)

Recipe Instructions

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.

Source:
St. Louis Post-Dispatch - 11-23-1998 - Recipe from the California Fig Advisory Board

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