Amount	Ingredient
1 small	bunch red-leaf lettuce, thinly sliced
4 Cups	carrots, peeled and sliced
1 Cup	cashews, roasted and salted
4 Cups	cauliflower, cut into florets
1 Teaspoon	chili powder
As needed	cooked hot jasmine rice
1 Pound	COOKED TURKEY, cubed
12 Cups	COOKED TURKEY, cut in chunks* and held in the refrigerator
10 8-inch	flour tortillas
2 Cups	fresh or frozen peas
4 Teaspoons	garam masala
4 Cloves	garlic, minced
1/4 Cup	hot curry powder (mild or regular may also be used)
1 Cup	light ranch dressing
1 Cup	light sour cream
2 Tablespoons	maple syrup
1 Tablespoon	margarine
8 ounces	Montery Jack cheese, shredded
As needed	Non-stick vegetable cooking spray
1/2 Cup	oil
1/4 Cup	orange juice
4 Teaspoons	paprika
4 Cups	potatoes, peeled and diced
1 pint	refrigerated salsa
2	ripe tomatoes, seeded and diced
1 Pound	sweet potatoes, cooked, peeled and sliced 1/4-inch thick
2 Medium	tart apples, peeled, cored and cut in thin wedges
4 Cups	tomato, skinned and chopped
1 Quart	TURKEY STOCK, low-sodium chicken stock or cold water
1 Teaspoon	turmeric
2 Cups	yellow onion, diced