Title: Curried Turkey, Fruit and Nut Salad *
Categories: Salad Fruit Nut
Yield: 4 Servings
| PATTI - VDRJ67A |
| DRESSING |
| 1/2 | c | Chutney |
| 1 | ts | Curry powder |
| 1/2 | ts | Ground ginger |
| 1/3 | c | Plain yogurt |
| SALAD |
| 2 1/2 | c | Turkey; cooked, shredded in bite sized pieces |
| 1 | lg | Papaya; halved, seeded, peeled & sliced |
| 3 | | Kiwi; peel, cut lenghtwise in half; slice crosswise |
| 1/4 | c | Blanched slivered almonds; toasted |
| | | Fresh spinach leaves; stem wash, well drained |
| 4 | | Tortilla salad shells |
Whisk together chutney, curry powder and ginger in small saucepan. Bring to
boiling over medium heat. Cook, stirring occasionally, 2-3 minutes. Cool
slightly. Stir in yogurt. Place dressing in a large bowl; add turkey.
Refrigerate several hours. Bake tortilla salad shells as directed on
package. Add papaya, kiwi and almonds to turkey mixture. Line cooled
tortilla bowls with spinach leaves. Fill each shell with turkey mixture.
Serve immediately.