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Curried Turkey Salad

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Ingredients
  Fat free mayonnaise 1⁄2 Cup (8 tbs)
  Plain low fat yogurt 1⁄2 Cup (8 tbs)
  Buttermilk 1⁄4 Cup (4 tbs)
  Chopped chutney 1⁄4 Cup (4 tbs)
  Curry powder 1 1⁄2 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Skinless cooked turkey breast 3 Cup (48 tbs), cut into 1 -inch cubes
  Canned juice packed pineapple chunks 13 1⁄4 Ounce, drained (1 Can)
  Sliced celery 1 Cup (16 tbs)
  Sliced scallions 1⁄4 Cup (4 tbs)
  Frozen green peas 1⁄2 Cup (8 tbs), thawed
  Granny smith apple/Other tart green apple 1 , peeled cored and sliced
  Head of lettuce 1 Small
  Snow peas 2 Ounce, blanched
Directions

1. Combine the mayonnaise, yogurt, buttermilk, chutney, curry powder and ginger in a small bowl; set aside.
2. In a large bowl combine the turkey, pineapple, celery, scallions, peas and apple. Add the dressing and toss to combine. Refrigerate the salad at least 2 hours, or until well chilled.

Recipe Summary

Course: 
Main Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Turkey
Interest: 
Healthy

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1461 Calories from Fat 95

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 3.6 g18.2%

Trans Fat 0 g

Cholesterol 6.8 mg2.3%

Sodium 1450.1 mg60.4%

Total Carbohydrates 155 g51.7%

Dietary Fiber 21.8 g87.1%

Sugars 110.6 g

Protein 189 g378.3%

Vitamin A 302.6% Vitamin C 272.3%

Calcium 40% Iron 38.2%

*Based on a 2000 Calorie diet

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Curried Turkey Salad Recipe