Thai-inspired turkey salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Plain yogurt |
| ¼ | cup | Chunky peanut butter |
| 2 | tablespoons | Lemon juice; plus 2 teaspoons |
| 1 | tablespoon | Curry powder |
| ¼ | cup | Chopped fresh cilantro or coriander; * see note |
| ¼ | cup | Chopped green onions with tops |
| ¼ | teaspoon | Salt |
| Several dashes cayenne pepper | ||
| 1 | large | Apple; cored, chop into 1/2\" piece |
| 1 | Orange; peeled, cut into small piece | |
| 4 | cups | Chopped cooked turkey |
| 2 | tablespoons | Coarsely chopped peanuts |
Directions
DRESSING
SALAD
Stir together dressing ingredients. Place the apple, orange and turkey in a salad bowl. Add the dressing and toss until well blended.
The salad may be refrigerated for up to 4 hours.
Before serving, toss well and sprinkle with peanuts.
NOTES : Fresh cilantro and fresh coriander are the same herb. Do not substitute an equivalent amount of dried coriander for the fresh.
Recipe by: "Season's Greetings," by Marlene Sorosky Posted to MC-Recipe Digest V1 #946 by LBotsko <LBotsko@...> on Dec 6, 1997