Exotic Luncheon Salad With Turkey Recipe
Summary
Main IngredientVegetable
Ingredients
2 quarts bite-sized pieces of cooked turkey breast meat (about 2 1/2 to 3 pounds)
1 large can (20 oz.) water chestnuts, drained and sliced or diced
2 pounds seedless grapes, stems removed
2 cups sliced celery
2 to 3 cups toasted slivered almonds
3 cups mayonnaise
1 tablespoon curry powder
2 tablespoons soy sauce
2 tablespoons lemon juice (optional)
Boston, Bibb, or butter lettuce
1 large can (20 oz.) litchi nuts, or 1 large can (1 lb. 13 oz.) pineapple chunks
Directions
Combine the turkey, water chestnuts, grapes, celery, and 1 1/2 to 2 cups of the toasted almonds.
Mix the mayonnaise with the curry powder, soy sauce, and lemon juice if used.
Combine with the turkey mixture; chill for several hours.
Spoon onto a bed of lettuce leaves arranged on individual serving plates.
Sprinkle with the remaining almonds and garnish with litchi nuts or pineapple chunks.
Mix the mayonnaise with the curry powder, soy sauce, and lemon juice if used.
Combine with the turkey mixture; chill for several hours.
Spoon onto a bed of lettuce leaves arranged on individual serving plates.
Sprinkle with the remaining almonds and garnish with litchi nuts or pineapple chunks.
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