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deli turkey, cut in 1/2 thick slices
fresh red seedless grapes
water chestnuts, sliced
chopped fresh cilantro leaves
Toast almonds in a non-stick skillet over medium heat until lightly browned. Remove from pan to cool.
Cut turkey into bite-sized cubes.
Drain pineapple and water chestnuts.
Slice green onions thinly.
Combine mayonnaise, lemon juice, curry powder, cayenne pepper, and Cilantro.
Mix dressing with salad ingredients and serve salad in an attractive serving bowl. You may chill the salad for 1 to 4 hours before serving. Refrigerate leftovers immediately.
About this Recipe
Last Updated: Wed, Jul 25, 2012