TURKEY SALAD:
1 1/2 lb. smoked turkey breast, cut julienne
4 ribs celery, cut julienne (1 1/2")
1 red bell pepper, cut julienne (1 1/2")
1 large carrot, cut julienne (1 1/2")
2 medium onions, sliced thin
1/2 c. candied ginger, chopped
1/4 lb. shelled pistachios, chopped
3 fresh peaches, peeled and sliced OR
1 1/2 c. frozen sliced peaches:

DRESSING:
1/4 c. orange juice
1/4 c. grapefruit juice
1 to 2 Tbs. honey
1 c. extra heavy mayonnaise
1/4 c. virgin olive oil
1 tsp. sesame oil
1 tsp. hot red pepper, finely chopped
Salt and pepper to taste

BASKETS:
Cook noodles in salted water until just tender. Rinse with cold water and drain well. Place paper towels on a wire rack. Spread noodles on towels and lay more towels over the top. Allow to stand for 6 hours.

Using two metal strainers that are about 6" across, arrange noodles to a thickness of 1/2" in one of the strainers. Press the second strainer down lightly on noodles. Holding both handles together, lower into hot deep frying oil. Fry until crisp and golden brown. Remove from strainers gently, and set aside until needed.

TURKEY SALAD:
Place celery ribs and red bell pepper in ice cold water until curled. Mix all ingredients and lightly toss.

DRESSING:
Blend well.

Place noodle baskets on a leaf lettuce lined salad plate. Divide smoked turkey salad into baskets. Top with dressing. Garnish with parsley flowers.

Yield: 6 servings