Tuna Chutney Salad
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Chopped chutney||1⁄3 Cup (5.33 tbs)|
|Curry powder||1 Teaspoon|
|White wine vinegar||1 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Celery||2 Cup (32 tbs), thinly sliced|
|Green onions||1⁄2 Cup (8 tbs), thinly sliced (Including Tops)|
|Canned pineapple chunks||8 Ounce, drained (1 Can, In Their Own Juice)|
|Canned tuna/2 to 3 cups diced cooked chicken / turkey||13 Ounce, cooked, drained (2 Can)|
|Spanish peanuts||2⁄3 Cup (10.67 tbs)|
In a small bowl, stir together mayonnaise, chutney, curry powder, vinegar, and ginger; set aside.
In a large salad bowl, combine greens, celery, onions, pineapple, and tuna.
Just before serving, pour dressing over salad and toss to coat greens thoroughly; sprinkle peanuts over top.