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Curried Turkey~ Fruit & Nut Salad *

Yield: 4 Servings

Ingredients and directions for this recipe

-PATTI - VDRJ67A-

DRESSING
1/2 c Chutney
1 ts Curry powder
1/2 ts Ground ginger
1/3 c Plain yogurt

-SALAD-
2 1/2 c Turkey; cooked, shredded in
- bite sized pieces
1 lg Papaya; halved, seeded,
- peeled & sliced
3 Kiwi; peel, cut lenghtwise
- in half; slice crosswise
1/4 c Blanched slivered almonds;
- toasted
Fresh spinach leaves; stem
- wash, well drained
4 Tortilla salad shells

Whisk together chutney, curry powder and ginger in small saucepan.
Bring to boiling over medium heat. Cook, stirring occasionally, 2-3
minutes. Cool slightly. Stir in yogurt. Place dressing in a large
bowl; add turkey. Refrigerate several hours. Bake tortilla salad
shells as directed on package. Add papaya, kiwi and almonds to turkey
mixture. Line cooled tortilla bowls with spinach leaves. Fill each
shell with turkey mixture. Serve immediately.

See also:
Previous recipe Curried Turkey, Fruit And Nut Salad
Next recipe Curried Vegetable Couscous

Or try one of these recipes:
Italian-style Vegetables With Pasta (lf)
Spinach And Potato Pancake With Crispy Crusted Cod