Curried (Turkey) Salad Bombay (Day After Thanksgiving) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From The Great Turkey Cookbook by Virginia and Robert Hoffman, 1995. I found this in the paper and clipped it for my Thanksgiving collection. Posting for safe keeping. I haven't tried it. I like to halve grapes when they are in a salad and the apples here are sliced but I may serve them on the side of the salad or I would dice them to blend into the salad. Ingredients:
1/2 cup reduced-calorie mayonnaise |
1/2 cup plain low-fat yogurt |
1 tablespoon mangoes or 1 tablespoon peach chutney |
2 -3 teaspoons curry powder |
salt, to taste |
pepper, to taste |
1 1/2 lbs turkey breast, cooked, cubed |
1 red apple, unpeeled, sliced |
1 granny smith apple, unpeeled, sliced |
3/4 cup grapes, your choice, seedless (halved) |
2 tablespoons fresh chives, snipped |
iceberg lettuce, for garnish |
Directions:
1. In a medium bowl, combine mayonnaise, yogurt, chutney, curry, salt and pepper.
2. Add the turkey, then add the apples, grapes and chives and toss gently to coat with the dressing.
3. Serve on a bed of lettuce.
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