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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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In East Alton, Illinois, Jo Crouch blends leftover turkey with grapes, peanuts and celery, then ties it together with a creamy curry dressing. The colorful combination's great for a light lunch or dinner. Ingredients:
3 cups cubed cooked turkey |
1-1/2 cups seedless red grapes, halved |
4 celery ribs, chopped |
2/3 cup mayonnaise |
2 tablespoons lemon juice |
1 to 2 teaspoons curry powder |
1/2 to 1 teaspoon salt |
1 to 2 teaspoons sugar, optional |
1/2 cup salted peanuts |
Directions:
1. In a large bowl, combine the turkey, grapes and celery. In a small bowl, combine the mayonnaise, lemon juice, curry powder, salt and sugar if desired. Pour over turkey mixture and toss to coat. Cover and refrigerate for 1 hour. Just before serving, stir in the peanuts. Yield: 6-8 servings.
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