You are here

Exotic Luncheon Salad With Turkey

the.instructor's picture
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

Rate It

Your rating: None
4.16579
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 9405 Calories from Fat 5997

% Daily Value*

Total Fat 662 g1019.1%

Saturated Fat 62.4 g311.8%

Trans Fat 0 g

Cholesterol 471.4 mg157.1%

Sodium 5202.8 mg216.8%

Total Carbohydrates 376 g125.5%

Dietary Fiber 55.5 g222%

Sugars 242.4 g

Protein 522 g1044.6%

Vitamin A 144.6% Vitamin C 895.5%

Calcium 83.2% Iron 141.9%

*Based on a 2000 Calorie diet

0 Comments

Exotic Luncheon Salad With Turkey Recipe