Recipes Included On This Page Thai Cucumber Salad #2 Turkey Breast Salad with Pomegranate Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Thai Cucumber Salad #2 Recipe By : my collection Serving Size : 4 Preparation Time :0:00 Categories : Salads Volume 3-5 May 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup rice vinegar 2 tablespoons sugar 1 teaspoon salt 1 tablespoon dried chilies 1/2 cup shallots -- sliced 2 cups cucumbers -- sliced 2 tablespoons peanuts -- chopped 2 tablespoons cilantro -- chopped green onions -- for garnish Combine vinegar, sugar and salt in a saucepan. Cook over low heat, stirring constantly, until the sugar and salt are completely dissolved. Remove from the heat and cool to room temperature. Combine the vinegar mixture with the chilies, shallots and cucumbers; mix well. Serve immediately or the cucumbers will become soft. Sprinkle with peanuts and cilantro. Garnish with green onions. Contributed to FareShare 5-2000 by Candice <dcvalencia@mindspring.com> - - - - - - - - - - - - - - - - - - - Per serving: 78 Calories (kcal); 2g Total Fat; (24% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 539mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Turkey Breast Salad with Pomegranate Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salads Volume 3-5 May 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 carrot 1 celery stalk 1/2 medium yellow onion -- peeled 1 pound turkey breast -- in a single piece Salt 2 pomegranates -- (2 to 3) 1 head Boston lettuce 3 tablespoons extra virgin olive oil 1/2 lemon Peel the carrot and wash both the carrot and celery stalk. Put the carrot, celery, and onion in a medium saucepan with enough water to cover the turkey later. Bring to a boil and cook at a moderate but steady pace for 15 minutes. Add the turkey. Cook at a gentle boil for 30 minutes, and add salt. Cook for 10 minutes longer, then take off heat, letting turkey steep in its broth. While the turkey is cooking, split open the pomegranates and pick out all the vermilion-colored seeds from the spongy pith that surrounds them. Use as many pomegranates as you need to make about 2/3 cup of seeds. Pull off the ten largest leaves of the lettuce, wash them, and pat them thoroughly dry. Cut them into very thin strips. You should get about 6 cups. When ready to serve, spread the lettuce over a platter. The turkey should still be warm, but if you have made it ahead and it is cold, warm it up gently in its broth. Drain (you can freeze the broth in cubes and use it on other occasions in soup or a risotto) and cut the turkey into very thin slices. Arrange the slices over the lettuce in the platter. Drizzle oil over them and squeeze on a little bit of lemon juice. If the half lemon is very juicy, do not use it all because you don't want to make the seasoning too acidic. Scatter the pomegranate seeds over the turkey and serve while still lukewarm. Description: "INSALATA DI PETTO DI TACCHINO CON IL MELOGRANO" - - - - - - - - - - - - - - - - - - - Per serving: 324 Calories (kcal); 18g Total Fat; (48% calories from fat); 24g Protein; 18g Carbohydrate; 66mg Cholesterol; 80mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fruit; 2 Fat; 0 Other Carbohydrates AHEAD-OF-TIME NOTE: The salad should be served warm, but you can cook the turkey several hours in advance, refrigerate in its broth, and reheat gently, but thoroughly just before composing the dish. NOTES : Posted on FareShare Gazette 5-2000 by "Margaret Campione" <campm@voyager.net>

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