Curried Pineapple Turkey Salad Recipe

5 1 3
Publisher Photo

Curried Pineapple Turkey Salad Recipe

Read Reviews
5 1 3
Publisher Photo
“With its sweet and savory taste, this is one of my favorite healthy recipes,” writes Teri Lindquist of Gurnee, Illinois. “I always serve it with date-nut bread on the side.”
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (8 ounces) unsweetened pineapple chunks
  • 5 cups cubed cooked turkey breast
  • 1 celery rib, thinly sliced
  • 1/3 cup raisins
  • 1 green onion, chopped
  • 1/2 cup reduced-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 lettuce leaves
  • 1 cup seedless red grapes, halved
  • 1/3 cup slivered almonds, toasted

Directions

Drain pineapple, reserving 2 tablespoons juice. In a large bowl, combine the pineapple, turkey, celery, raisins and onion. In a small bowl, combine the mayonnaise, mustard, curry, salt, pepper and reserved pineapple juice. Stir into turkey mixture.
Cover and refrigerate until serving. Spoon onto lettuce-lined plates; top with grapes and almonds. Yield: 6 servings.
Originally published as Curried Pineapple Turkey Salad in Light & Tasty June/July 2007, p6

Nutritional Facts

1 cup: 335 calories, 12g fat (2g saturated fat), 107mg cholesterol, 398mg sodium, 20g carbohydrate (16g sugars, 2g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1 fruit.

  • 1 can (8 ounces) unsweetened pineapple chunks
  • 5 cups cubed cooked turkey breast
  • 1 celery rib, thinly sliced
  • 1/3 cup raisins
  • 1 green onion, chopped
  • 1/2 cup reduced-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 lettuce leaves
  • 1 cup seedless red grapes, halved
  • 1/3 cup slivered almonds, toasted
  1. Drain pineapple, reserving 2 tablespoons juice. In a large bowl, combine the pineapple, turkey, celery, raisins and onion. In a small bowl, combine the mayonnaise, mustard, curry, salt, pepper and reserved pineapple juice. Stir into turkey mixture.
  2. Cover and refrigerate until serving. Spoon onto lettuce-lined plates; top with grapes and almonds. Yield: 6 servings.
Originally published as Curried Pineapple Turkey Salad in Light & Tasty June/July 2007, p6

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MY REVIEW
JMU User ID: 1687266 157145
Reviewed Feb. 2, 2009

"Excellent! Would certainly make this one again!"

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