Yield: 4 Servings
Measure | Ingredient |
---|---|
1.00 cup | Mayonnaise |
\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 |
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.