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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I love the day after Thanksgiving - time to find ways to use the left-over bird. One of my favorite concoctions is this yummy salad. Looks terrific, tastes even better. Great for lunch or a light dinner. Ingredients:
2 cups cooked turkey, diced |
1 cup pineapple chunk, drained |
1 cup celery, diced |
1/2 cup green onion, sliced diagonally |
1/4 cup dry roasted peanuts or 1/4 cup sunflower seeds |
1 cup seedless grapes, halved |
2/3 cup mayonnaise, low-fat okay |
2 tablespoons chutney, finely chopped |
1 tablespoon lime juice |
1/2 teaspoon curry powder |
1/4 teaspoon salt |
lettuce leaf |
Directions:
1. In a medium-sized bowl, mix the turkey, pineapple, celery, onion, peanuts, and grapes.
2. In a separate bowl, mix the mayonnaise, chutney, lime juice, curry powder, and salt. Gently toss the mayonnaise mixture with the turkey mixture.
3. Refrigerate 20 to 30 minutes to chill.
4. Serve a big scoop on a plate lined with a bed of lettuce leaves.
5. This also makes a delicious filling for lettuce wraps .
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