Yield: 4 Servings
|\N \N||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|
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.