TRK: Hawaiian Curried Turkey Salad
Source of Recipe
"From the Ground Up" by James Villas
Recipe Introduction
I took this book out from the library just 2 weeks ago, and tried this salad the next day. I loved it so much that I have made it 3 times already and it has become one of my favorites. I substituted chicken twice for the turkey with excellent results. /jmp
2 cups cooked turkey breast -- diced*
2 cups fresh pineapple, diced
2 celery ribs -- chopped
1 small green bell pepper -- seeded and chopped
2 tablespoons pimentos -- chopped
1 cup long-grain rice -- cooked
salt -- to taste
pepper -- to taste
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon curry powder
GARNISH:
ripe black olives -- chopped
In a large salad bowl, combine the mayonnaise, sour cream, lime juice, and curry powder and stir until well blended. Pour the dressing over the salad, toss lightly to coat all the ingredients, cover with plastic wrap, and chill for about 1 hour before serving.
Serve the salad with the chopped black olives sprinkled over the top.
*Judi's note: When turkey is not available, I use leftover roast chicken which is equally delicious. I usually substitute 1/4 cup yogurt for part of the mayonnaise and like to add just a touch more curry powder (about 1 1/2 teaspoons). You can add some slivered almonds to the salad if you desire -- I do when I have a fresh batch around.
Categories: Salads, Turkey, Fruits
Recipe typed for you by Judi Mae Phelps.
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