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Thai turkey platter

Yield: 6 Servings

Ingredients:

• 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

Instructions:

-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.

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