Yield: 4 Servings
|⅓ cup||Golden raisins|
|½ cup||White wine -- or apple|
|2 cups||Leftover, cooked turkey --|
|\N \N||Coarsely chopped|
|2 \N||Ribs celery -- diced|
|1 large||Apple -- cored, coarsely|
|1 cup||Plain lowfat yogurt|
|1½ teaspoon||Ground ginger|
|2 teaspoons||Curry powder|
|\N \N||Salt -- to taste|
|\N \N||Lettuce leaves -- for|
Combine the raisins and wine or apple juice in a small saucepan.
Bring to a boil over Medium-High heat and then simmer until the raisins are soft, 5-7 minutes. Set aside to cool slightly. In a large mixing bowl, combine the turkey with the celery and apples. Stir in the raisins and any liquid remaining in the saucepan. Toss well to combine. In a small bowl, whisk together the yogurt, ginger and curry powder. Toss with the turkey mixture to coat lightly and thoroughtly.
Season to taste with salt. Chill the salad in the refrigerator until ready to serve. SErve on plates lined with an array of lettuce leaves.
Recipe By : Lansing State Journal <bobbi744@...> From: