Curry turkey salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | cup | Mayonnaise |
| Juice of 1 lime | ||
| ¼ | cup | Mango chutney, chopped |
| 2.00 | tablespoon | Sour cream |
| 1½ | tablespoon | Curry powder |
| 2.00 | cup | Coarsely shredded turkey |
| 1.00 | cup | Diced celery (1/4-inch) |
| 1.00 | cup | Seedless red grapes, halved crosswise |
| ¼ | cup | Flaked coconut |
| 6.00 | tablespoon | Chopped flat-leaf parsley |
| 1.00 | cup | Curry Mayonnaise |
| 2.00 | large | Heads of iceberg lettuce, cored |
Directions
CURRY MAYONNAISE
THE SALAD
Prepare the Curry Mayonnaise: Combine Curry Mayonnaise ingredients in a small bowl.
Combine turkey, celery, grapes, coconut and 4 tablespoons parsley in a bowl. Toss with the Curry Mayonnaise. Set aside.
Remove small clump of connecting leaves in lettuce. Turn each head upside-down and carefully remove the large outer leaves; lightly rinse and pat dry with paper towel. Choose 8 to 12 leaves; stack 2 leaves together to form 4 to 6"bowls".
To serve, arrange each "bowl" in the center of 4 to 6 dinner plates and fill with equal amounts of turkey salad. Sprinkle with the remaining parsley and serve.
From "Simply Delicious", an article by Sheila Lukins in Parade, 11/15/98. Typed for you by Joan MacDiarmid.