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Exotic Luncheon Salad

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  Coarsely chopped cooked turkey 2 Quart
  Canned water chestnuts 20 Ounce (1 Large Can)
  Seedless grapes 2 Pound
  Sliced celery 2 Cup (32 tbs)
  Toasted slivered almonds 3 Cup (48 tbs)
  Mayonnaise 3 Cup (48 tbs)
  Curry powder 1 Tablespoon
  Soy 2 Tablespoon
  Boston lettuce/Bibb lettuce 3
  Canned lychees/1 lb. 13 ounce pineapple chunks 20 Ounce (1 Large Can)

Use turkey breast meat.
You will need 2 1/2 to 3 pounds.
Coarsely cut the turkey meat from bone into bite sized pieces.
Slice or dice the water chestnuts, and mix them with the turkey meat.
Wash the grapes, pick them from their stems, and add, along with the celery and 1 1/2 to 2 cups of the toasted almonds.
Mix the mayonnaise with the curry powder and soy.
Combine with the turkey mixture, chill for several hours, then spoon into nests of Boston or bibb lettuce.
Sprinkle with the remaining toasted almonds and garnish with the litchi nuts or pineapple chunks arranged on top of each serving.
This recipe serves 12 generously or it can be easily multiplied to serve a larger group.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 309 Calories from Fat 190

% Daily Value*

Total Fat 21 g32.3%

Saturated Fat 2.2 g10.9%

Trans Fat 0 g

Cholesterol 47 mg15.7%

Sodium 212.2 mg8.8%

Total Carbohydrates 12 g4.1%

Dietary Fiber 1.8 g7.2%

Sugars 6 g

Protein 18 g36.3%

Vitamin A 9.7% Vitamin C 5.9%

Calcium 3.3% Iron 5.4%

*Based on a 2000 Calorie diet

Exotic Luncheon Salad Recipe