Curried turkey, fruit and nut salad
Curried turkey, fruit and nut salad ingredients
- Dressing
- 1⁄2 c chutney
- 1 t curry powder
- 1⁄2 t Ground ginger
- 1⁄3 c Plain Yogurt
- Salad
- 2 1⁄2 c Turkey, cooked, shredded in
- - bite sized pieces
- 1 large Papaya, halved, seeded
- - peeled & sliced
- 3 Kiwi, peel, cut lenghtwise
- - in half, slice crosswise
- 1⁄4 c blanched slivered almonds
- -toasted
- Fresh spinach leaves, stem
- - wash, well drained
- 4 tortilla salad shells
Cooking Curried turkey, fruit and nut salad
1. Whiski together chutney, curry powder and ginger in small saucepan.
2. Bring to boiling over medium heat.
3. Cook, stirring occasionally, 2-3 minutes.
4. Cool slightly.
5. Stiri in yogurt.
6. Place dressing in a large bowl; add turkey.
7. Refrigerate several hours.
8. Bakei tortilla salad shells as directed on package.
9. Add papaya, kiwi and almonds to turkey mixture.
10. Line cooled tortilla bowls with spinach leaves.
11. Fill each shell with turkey mixture.
12. Serve immediately.
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