Curried Turkey Salad With Papaya Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
Curry Dressing,
3 1/4 cup: Cold turkey or chicken, cooked
1 1/4 cup: Celery, thinly sliced
1/2 cup: Green onion, thinly sliced
Salt and pepper to taste,
ds Cayenne,
12 large: Romaine leaves, washed
2 large: Ripe papayas, peeled, seeded and sliced lengthwise
1/3 cup: Roasted cashews,
1: Lemon, cut in quarters ------CURRY DRESSING-------
3/4 cup: Sour cream,
1/4 cup: Low-fat plain yogurt,
2 tbsp: Candied ginger, minced
1 tbsp: Curry powder,
1 tbsp: Lemon juice,
1 tbsp: Dijon mustard,
1/2 tsp: Cumin seed,
ds Ground coriander,
Directions:
In a very large bowl, mix curry dressing with turkey or chicken,
celery, and green onion. Add the salt and cayenne to taste. On four
dinner plates, arrange 3 romaine leaves. Put equal portions of the
turkey or chicken salad on each plate. Put the papaya slices
alongside the lettuce and turkey or chicken mixture. Sprinkle cashew
nuts over salad and fruit. Garnish plate with lemon quarter. This
makes 4 main dish servings.
CURRY DRESSING: Mix sour cream, yogurt, candied ginger, curry powder,
lemon juice, mustard, cumin seed, and ground coriander together. Let
sit for a few minutes to blend flavors.
This is an adapted recipe which originally appeared in Sunset Magazine
which was changed for my familys tastes. It is so good! It is
usually served with freshly baked muffins or some sort of homemade
bread made in the bread machine and a lovely Chardonnay or light
Beujolais wine.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Source from luhu.jp
celery, and green onion. Add the salt and cayenne to taste. On four
dinner plates, arrange 3 romaine leaves. Put equal portions of the
turkey or chicken salad on each plate. Put the papaya slices
alongside the lettuce and turkey or chicken mixture. Sprinkle cashew
nuts over salad and fruit. Garnish plate with lemon quarter. This
makes 4 main dish servings.
CURRY DRESSING: Mix sour cream, yogurt, candied ginger, curry powder,
lemon juice, mustard, cumin seed, and ground coriander together. Let
sit for a few minutes to blend flavors.
This is an adapted recipe which originally appeared in Sunset Magazine
which was changed for my familys tastes. It is so good! It is
usually served with freshly baked muffins or some sort of homemade
bread made in the bread machine and a lovely Chardonnay or light
Beujolais wine.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Source from luhu.jp