Turkey Curry Salad
By
Christine Bergman
@cabergman
1
I love to serve this at a nice luncheon (think bridal shower, etc.) or for dinner when it’s too stinkin’ hot to cook. This salad has it all; it’s cool and refreshing, crunchy and spicy, sweet and salty, light and yet filling.
Ingredients
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1/3 cslivered almonds
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1 lbdeli turkey, cut in 1/2 thick slices
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1/2 cdiced celery
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3 cfresh red seedless grapes
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1 can(s)pineapple tidbits
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1 can(s)water chestnuts, sliced
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2green onions
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1/3 clight mayonnaise
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2 Tbsplemon juice
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2 tspcurry powder
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1 pinchcayenne pepper
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2 Tbspchopped fresh cilantro leaves
How to Make Turkey Curry Salad
- Toast almonds in a non-stick skillet over medium heat until lightly browned. Remove from pan to cool.
- Cut turkey into bite-sized cubes.
- Wash and dry grapes.
- 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.
