Title: Smoked Turkey Salad with Worcestershire-Chutney Vinaigrette
Categories: July 1995
Yield: 1 servings

1 c Major Grey's mango chutney
1/2 c Peanut oil
1/4 c Worcestershire sauce
1/4 c Malt vinegar
1 1/2 pk Ready-to-use spinach; stems
-trimmed,
; leaves torn into
; bite-size pieces
; (10-ounce)
1 Piece smoked turkey breast;
-cut into 1/2-inch
; cubes (12-ounce)
1 1/3 c Crumbled Stilton cheese;
-(about 5 1/2 ounces)
1 c Pine nuts; toasted

Puree chutney, peanut oil, Worcestershire sauce and vinegar in blender
until smooth. (Dressing can be prepared 2 days ahead. Cover and
refrigerate.)

Combine spinach, turkey, cheese and pine nuts in large bowl. Pour enough
dressing over to coat salad. Toss to blend. Season salad to taste with salt
and pepper. Serve, passing remaining dressing separately.

Serves 4.

Bon Appetit July 1995

Converted by MC_Buster.

Per serving: 5500 Calories (kcal); 305g Total Fat; (53% calories from fat);
530g Protein; 78g Carbohydrate; 1279mg Cholesterol; 5762mg Sodium Food
Exchanges: 1 Grain(Starch); 74 1/2 Lean Meat; 0 Vegetable; 3 Fruit;
32 1/2 Fat; 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.