| previous | next |
Title: Curried Turkey Salad
Categories: Leftover Lunch Salad Turkey
Yield: 4 Servings
| 1/3 | c | Golden Raisins |
| 1/2 | c | White Wine, or apple juice |
| 2 | c | Leftover, Cooked Turkey, coarsely chopped |
| 2 | Ribs Celery, diced | |
| 1 | lg | Apple, cored, coarsely chop |
| 1 | c | Plain Lowfat Yogurt |
| 1 1/2 | ts | Ground Ginger |
| 2 | ts | Curry Powder |
| Salt, to taste | ||
| Lettuce Leaves, for serving |
Combine the raisins and wine or apple juice in a small saucepan. Bring to a boil over Medium-High heat and then simmer until the raisins are soft, 5-7 minutes. Set aside to cool slightly. In a large mixing bowl, combine the turkey with the celery and apples. Stir in the raisins and any liquid remaining in the saucepan. Toss well to combine. In a small bowl, whisk together the yogurt, ginger and curry powder. Toss with the turkey mixture to coat lightly and thoroughtly. Season to taste with salt. Chill the salad in the refrigerator until ready to serve. Serve on plates lined with an array of lettuce leaves.
NOTES : Per serving: 271 calories, 8.8 g. fat, 67 mg. chol.
Recipe by: Lansing State Journal From: Bill Spalding Date: Thu, 26 Dec 1996 08:43:17 -0500 (EST)
previous next