Hunan Turkey Salad

Ingredients

1          large yellow onion, cut into narrow wedges (12 ounces)
1/2       pound peapods, trimmed
8          ounces honey-roasted turkey breast, cut into 1/2-inch cubes
5          ounces fresh bean sprouts
1/2       cup peanuts
           Peanut Sauce (recipe follows)
           Crushed red chile flakes, to taste

Directions

Drop onion wedges and trimmed peapods into 1-1/2 quarts boiling water in saucepan.  Return to boil and boil 1 minute to soften.  Drain thoroughly, rinsing with cold water.  Turn into salad bowl.  Add turkey, bean sprouts and peanuts.

For Peanut Sauce: combine 3 tablespoons creamy peanut butter, 3 tablespoons soy sauce, 1 tablespoon cider vinegar, 3 tablespoons honey, 2 teaspoons hot or mild dry mustard and

1-1/2 teaspoons ground ginger in small bowl, beating well with whisk.

Pour Peanut Sauce over salad mixture and toss to blend.  Add chile flakes to taste.  Chill until ready to serve.  Makes 4 servings.

Per serving: About 474 cal, 31 g pro, 57 g carb, 16 g fat, 30% cal from fat, 23 mg chol, 1382 mg sod, 10 g fiber.