Curried Pineapple Turkey Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this one in the June/July 2007 issue of Light & Tasty and wanted to save. The author says she serves with date-nut bread on the side. Sounds delicious to me Ingredients:
1 (8 ounce) can unsweetened pineapple chunks |
5 cups cooked turkey breast, cubed |
1 stalk celery, thinly sliced |
1/3 cup raisins |
1 green onion, chopped |
1/2 cup reduced-fat mayonnaise |
1 tablespoon dijon mustard |
1 teaspoon curry powder |
1/4 teaspoon salt |
1/8 teaspoon black pepper, freshly ground |
6 lettuce leaves |
1 cup red grapes, seedless chopped in half |
1/3 cup slivered almonds |
Directions:
1. Drain pineapple, reserving 2 tablespoons juice. In a large bowl, combine the pineapple, turkey, celery, raisins and onion. In a small bowl, combine the mayonnaise, mustard, curry, salt, pepper and reserved pineapple juice. Stir into turkey mixture.
2. Cover and refrigerate until serving. Spoon onto lettuce leaves and top with grapes and almonds.
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