Thai turkey platter

2 tb Orange juice
1 tb Lite soy sauce
1 tb Peanut oil
1 tb Sesame oil
1 tb Rice wine vinegar
1 tb Honey
1/4 ts Crushed red pepper flakes
1/2 c Bulgar - cracked wheat
2 Sliced scallions
1 Pared and cut into julienne
-strips carrot
1/4 c Dry roasted unsalted peanuts
1 lb Fully cooked sliced turkey
-breast
1 Peach pitted and sliced thin
-divided

Place Bulgar in 8 inch square glass baking dish. Pour 1/2 cup very
hot tap water over bulgar. Cover dish with foil. Let stand 2 hours
until water is absorbed and bulgar is tender. For dressing, in small
bowl, whisk together orange juice, soy sauce, peanut oil, sesame oil,
vinegar, honey and pepper flakes; cover and chill. For salad, arrange
turkey on serving platter with the peach slices. Toss remaining
peach, scallions, carrot, peanuts and dressing with bulgar. Place on
platter.