Curried turkey, fruit and nut salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chutney |
| 1 | teaspoon | Curry powder |
| ½ | teaspoon | Ground ginger |
| ⅓ | cup | Plain yogurt |
| 2½ | cup | Turkey; cooked, shredded in bite sized pieces |
| 1 | large | Papaya; halved, seeded, peeled & sliced |
| 3 | Kiwi; peel, cut lenghtwise in half; slice crosswise | |
| ¼ | cup | Blanched slivered almonds; toasted |
| Fresh spinach leaves; stem wash, well drained | ||
| 4 | Tortilla salad shells | |
Directions
PATTI - VDRJ67A
DRESSING
SALAD
Date: Thu, 23 May 96 22:33:51 PDT From: eboyd@...
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.
Posted on MealMaster Recipes List, Digest #145, 26 May 1996