You’ll love the well-balanced flavors in this quick turkey salad. You can swap out the leftover turkey for chicken and serve it year-round. —Suzanne Kesel, Cohocton, New York
- 3 tablespoons plain yogurt
- 3 tablespoons mayonnaise
- 1 teaspoon honey
- 1/2 teaspoon curry powder
- Dash each salt and pepper
- 1-2/3 cups cubed cooked turkey
- 3 tablespoons chopped apple
- 2 tablespoons chopped celery
- 2 tablespoons chopped walnuts, toasted
- 2 tablespoons dried cranberries
- 2 cups torn mixed salad greens
- In a small bowl, combine the first six ingredients. Stir in the turkey, apple, celery, walnuts and cranberries. Divide salad greens between two serving plates; top with turkey mixture. Yield: 2 servings.
Originally published as Fruited Curry Turkey Salad for Two in Simple & Delicious
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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