Post Thanksgiving Salad
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
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
- In a medium-sized bowl, mix the turkey, pineapple, celery, onion, peanuts, and grapes.
- In a separate bowl, mix the mayonnaise, chutney, lime juice, curry powder, and salt. Gently toss the mayonnaise mixture with the turkey mixture.
- Refrigerate 20 to 30 minutes to chill.
- Serve a big scoop on a plate lined with a bed of lettuce leaves.
- This also makes a delicious filling for lettuce "wraps".
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RECIPE SUBMITTED BY
I am a semi-retired, mother of one daughter, grandmother to 1 granddaughter, very, very lucky gal. My husband and I moved to the Riviera Maya from Colorado in January 2003. We live in Paradise! We both sell real estate and enjoy selling people their own little piece of paradise. We love boating, fishing, golfing, competative snorkeling (!), traveling, cooking, EATING!