Curry-Berry Turkey Salad Recipe

Curry-Berry Turkey Salad Recipe
Curry-Berry Turkey Salad Recipe photo by Taste of Home
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Curry-Berry Turkey Salad Recipe

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This recipe was handed down from my mother. It's nice enough to serve luncheon guests, who always comment on the interesting combination of ingredients.—Neva Arthur, New Berlin, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cups cubed cooked turkey breast
  • 2 celery ribs, sliced
  • 1/4 cup chopped red onion
  • 2 tablespoons golden raisins
  • 1/2 cup mayonnaise
  • 2 teaspoons sugar
  • 2 teaspoons lime juice
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon grated lime peel
  • 1/4 teaspoon salt
  • 3 cups sliced fresh strawberries

Directions

In a large bowl, combine the turkey, celery, onion and raisins. In a small bowl, combine the mayonnaise, sugar, lime juice, curry, lime peel and salt. Pour over turkey mixture; toss gently to coat. Just before serving, gently stir in strawberries. Yield: 6 servings.
Originally published as Curry-Berry Turkey Salad in Taste of Home February/March 2007, p56

Nutritional Facts

1 cup: 127 calories, 2g fat (0 saturated fat), 42mg cholesterol, 303mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 fruit.

  • 2 cups cubed cooked turkey breast
  • 2 celery ribs, sliced
  • 1/4 cup chopped red onion
  • 2 tablespoons golden raisins
  • 1/2 cup mayonnaise
  • 2 teaspoons sugar
  • 2 teaspoons lime juice
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon grated lime peel
  • 1/4 teaspoon salt
  • 3 cups sliced fresh strawberries
  1. In a large bowl, combine the turkey, celery, onion and raisins. In a small bowl, combine the mayonnaise, sugar, lime juice, curry, lime peel and salt. Pour over turkey mixture; toss gently to coat. Just before serving, gently stir in strawberries. Yield: 6 servings.
Originally published as Curry-Berry Turkey Salad in Taste of Home February/March 2007, p56

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