Curried turkey salad with papaya

Yield: 4 Servings

Measure Ingredient
\N \N Curry Dressing
3¼ cup Cold turkey or chicken; cooked
1¼ cup Celery; thinly sliced
½ cup Green onion; thinly sliced
\N \N Salt and pepper to taste
\N dash Cayenne
12 larges Romaine leaves; washed
2 larges Ripe papayas; peeled, seeded and sliced lengthwise
⅓ cup Roasted cashews
1 \N 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
\N dash Ground coriander

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@...

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