Indian Peach Salad
|Cooked turkey||3⁄4 Pound, cut into strips|
|California peaches||2 , cut into wedges|
|Bananas||2 , diagonally sliced into 1 inch chunks|
|Halved cucumber slices||1 Cup (16 tbs)|
|Red onion||1⁄4 Cup (4 tbs), thinly sliced|
|Mint yogurt sauce||1 Cup (16 tbs)|
Line platter or 4 individual salad plates with lettuce.
Arrange turkey, peaches, bananas, cucumber and onion on lettuce.
Garnish with fresh mint, if desired.
Serve with Mint-Yogurt Sauce.
Mint-Yogurt Sauce: Place 8 fresh mint leaves, 3 (1/8 inch thick) slices peeled fresh ginger root, 1 medium peeled clove garlic, 2 tablespoons lemon juice, 1 tablespoon sugar and 1/8 teaspoon ground red pepper in blender or food processor.
Blend until smooth.
Stir mixture into 2 cups plain low fat yogurt.
Refrigerate until well chilled.