Exotic Luncheon Salad With Turkey Recipe
Ingredients
| Turkey breast | 2 Quart | |
| Water chestnuts large can | 1 , drained | |
| 2 pounds seedless grapes, stems removed | ||
| Celery | 2 Cup (16 tbs), sliced | |
| Toasted slivered almonds | 2 Cup (16 tbs) | |
| Mayonnaise | 3 Cup (16 tbs) | |
| Curry powder | 1 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Boston, Bibb, or butter lettuce | ||
| Litchi large can | 1 | |
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.
Chef
