Blanch onions and peas for 30 seconds in boiling water. Combine onions, peas, turkey, sprouts, and peanuts in a bowl; chill. Combine oil, vinegar, peanut butter, soy sauce, and chili flakes with a wire whisk; pour over salad; toss. This recipe yields 6 servings.

Recipe Source: QUICK SCRATCH (cookbooklet by mail) - Send a self-addressed, stamped, business-size envelope to Quick Scratch, National Onion Association, Dept. CD, 822 7th St., Suite 510, Greeley, CO 80631 As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

-09-1997