Thai-inspired turkey salad

Yield: 4 Servings

Measure 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
\N \N Several dashes cayenne pepper
1 large Apple; cored, chop into 1/2\" piece
1 \N Orange; peeled, cut into small piece
4 cups Chopped cooked turkey
2 tablespoons Coarsely chopped peanuts



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

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