TURKEY CURRY SALAD
I love to serve this at a nice luncheon (think bridal shower, etc.) or for dinner when it's too stinkin' hot to cook. This salad has it all; it's cool and refreshing, crunchy and spicy, sweet and salty, light and yet filling.
Provided by Christine Bergman
Categories Salads
Time 30m
Number Of Ingredients 12
Steps:
- 1. Toast almonds in a non-stick skillet over medium heat until lightly browned. Remove from pan to cool.
- 2. Cut turkey into bite-sized cubes.
- 3. Wash and dry grapes.
- 4. Drain pineapple and water chestnuts.
- 5. Slice green onions thinly.
- 6. Combine mayonnaise, lemon juice, curry powder, cayenne pepper, and Cilantro.
- 7. Mix dressing with salad ingredients and serve salad in an attractive serving bowl. You may chill the salad for 1 to 4 hours before serving. Refrigerate leftovers immediately.
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