Title: Thai Turkey Platter
Categories: Thai Poultry
Yield: 6 Servings
| 2 | tb | Orange juice |
| 1 | tb | Lite soy sauce |
| 1 | tb | Peanut oil |
| 1 | tb | Sesame oil |
| 1 | tb | Rice wine vinegar |
| 1 | tb | Honey |
| 1/4 | ts | Crushed red pepper flakes |
| 1/2 | c | Bulgar - cracked wheat |
| 2 | | Sliced scallions |
| 1 | | Pared and cut into julienne strips carrot |
| 1/4 | c | Dry roasted unsalted peanuts |
| 1 | lb | Fully cooked sliced turkey breast |
| 1 | | Peach pitted and sliced thin divided |
Place Bulgar in 8 inch square glass baking dish. Pour 1/2 cup very hot tap
water over bulgar. Cover dish with foil. Let stand 2 hours until water is
absorbed and bulgar is tender. For dressing, in small bowl, whisk together
orange juice, soy sauce, peanut oil, sesame oil, vinegar, honey and pepper
flakes; cover and chill. For salad, arrange turkey on serving platter with
the peach slices. Toss remaining peach, scallions, carrot, peanuts and
dressing with bulgar. Place on platter.