Curry turkey salad

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



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.

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