Yield: 4 servings
2 cups Cooked light-meat turkey, thinly sliced (leftover roast turkey or deli-bought)
1 Papaya, pared, seeded and sliced
½ small Fresh pineapple, pared and cut into half-rounds or 1 can sliced pineapple drained and halved
1½ quarts Torn lettuce
⅓ cup Shelled, natural American pistachios
Bottled crushed red pepper flakes
⅓ cup frozen tropical fruit or limeade concentrate
¼ cup white rice vinegar
1 tablespoon vegetable oil
Arrange turkey and fruit on lettuce on salad plates. Sprinkle with pistachios and pepper flakes. Serve with dressing.
Caribe Dressing: Combine ⅓ cup frozen tropical fruit or limeade concentrate, ¼ cup white rice vinegar and 1 tablespoon vegetable oil in jar. Shake well before using.