- Recipes Home
- Interest Groups
Exotic Luncheon Salad Recipe
|Coarsely chopped cooked turkey||2 Quart|
|Canned water chestnuts||20 Ounce (1 Large Can)|
|Seedless grapes||2 Pound|
|Sliced celery||2 Cup (32 tbs)|
|Toasted slivered almonds||3 Cup (48 tbs)|
|Mayonnaise||3 Cup (48 tbs)|
|Curry powder||1 Tablespoon|
|Boston lettuce/Bibb lettuce||3|
|Canned lychees/1 lb. 13 ounce pineapple chunks||20 Ounce (1 Large Can)|
Serving size: Complete recipe
Calories 11418 Calories from Fat 7044
% Daily Value*
Total Fat 776 g1194.3%
Saturated Fat 80.4 g402.1%
Trans Fat 0 g
Cholesterol 1739.5 mg
Sodium 7851.3 mg327.1%
Total Carbohydrates 450 g150.1%
Dietary Fiber 66.1 g264.6%
Sugars 220.7 g
Protein 672 g1343.8%
Vitamin A 360.6% Vitamin C 220.1%
Calcium 123.3% Iron 199.8%
*Based on a 2000 Calorie diet
You will need 2 1/2 to 3 pounds.
Coarsely cut the turkey meat from bone into bite sized pieces.
Slice or dice the water chestnuts, and mix them with the turkey meat.
Wash the grapes, pick them from their stems, and add, along with the celery and 1 1/2 to 2 cups of the toasted almonds.
Mix the mayonnaise with the curry powder and soy.
Combine with the turkey mixture, chill for several hours, then spoon into nests of Boston or bibb lettuce.
Sprinkle with the remaining toasted almonds and garnish with the litchi nuts or pineapple chunks arranged on top of each serving.
This recipe serves 12 generously or it can be easily multiplied to serve a larger group.