Curried turkey salad with papaya
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| Curry Dressing | ||
| 3¼ | cup | Cold turkey or chicken; cooked |
| 1¼ | cup | Celery; thinly sliced |
| ½ | cup | Green onion; thinly sliced |
| Salt and pepper to taste | ||
| dash | Cayenne | |
| 12 | larges | Romaine leaves; washed |
| 2 | larges | Ripe papayas; peeled, seeded and sliced lengthwise |
| ⅓ | cup | Roasted cashews |
| 1 | Lemon, cut in quarters -----CURRY DRESSING------- | |
| ¾ | cup | Sour cream |
| ¼ | cup | Low-fat plain yogurt |
| 2 | tablespoons | Candied ginger; minced |
| 1 | tablespoon | Curry powder |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Dijon mustard |
| ½ | teaspoon | Cumin seed |
| dash | Ground coriander | |
Directions
In a very large bowl, mix curry dressing with turkey or chicken, celery, and green onion. Add the salt and cayenne to taste. On four dinner plates, arrange 3 romaine leaves. Put equal portions of the turkey or chicken salad on each plate. Put the papaya slices alongside the lettuce and turkey or chicken mixture. Sprinkle cashew nuts over salad and fruit. Garnish plate with lemon quarter. This makes 4 main dish servings.
CURRY DRESSING: Mix sour cream, yogurt, candied ginger, curry powder, lemon juice, mustard, cumin seed, and ground coriander together. Let sit for a few minutes to blend flavors.
This is an adapted recipe which originally appeared in Sunset Magazine which was changed for my family's tastes. It is so good! It is usually served with freshly baked muffins or some sort of homemade bread made in the bread machine and a lovely Chardonnay or light Beujolais wine.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...