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Exotic Luncheon Salad With Turkey

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Ingredients
  Cooked turkey breast meat 2 Quart (Bite Sized Pieces, About 2 1/2 To 3 Pounds)
  Canned water chestnuts 20 Ounce, drained and sliced or diced (1 Large Can)
  Seedless grapes 2 Pound, stems removed
  Sliced celery 2 Cup (32 tbs)
  Toasted slivered almonds 2 Cup (32 tbs)
  Mayonnaise 3 Cup (48 tbs)
  Curry powder 1 Tablespoon
  Soy sauce 2 Tablespoon
  Lemon juice 2 Tablespoon
  Boston lettuce head/Bib / butter lettuce head 1
  Canned litchi nuts/1 large can (1 pound 13 ounce) pineapple chunks 20 Ounce (1 Large Can)
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Occasion: 
Thanksgiving
Ingredient: 
Vegetable

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