Instructions: To prepare dressing: Combine oil, vinegar, curry powder, seasoned salt, Worcestershire and sugar in a jar with a tightly fitting lid. Cover; shake well to blend. Shake again before using.

To prepare salad: Combine mesclun, turkey, figs, celery, almonds and onion in large salad bowl. Keep cold.

Just before serving, add apple and dressing; toss gently until thoroughly mixed. Serve in individual salad bowls or pass large bowl at table.

Yield: 6 servings. [506 cals, 34 g fat as written; 287 cals, 10g fat with a non-fat salad commercially prepared dressing]

The dried fruit, turkey and dressing spark up mixed greens to make a main dish that could be served any time of year, along with hot garlic bread or rolls. -Recipe is from the California Fig Advisory Board.

NOTES : skip their oily dressing and use one of the fat-free bottled dressings
adding in some of the suggested spices

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