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Turkey Curry Salad Recipe

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June Mullins credits her sister for sharing this winning recipe, picked up at their Missouri State Fair several years ago. "Cucumbers, apples and a touch of curry make this salad distinctive," assesses June who lives near Livonia.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 4-6 servings

Ingredients

  • 3/4 cup mayonnaise
  • 3/4 cup sour cream or plain yogurt
  • 1 to 2 teaspoons curry powder
  • 4 cups diced cooked turkey
  • 2 cups chopped apples
  • 1 cup chopped celery
  • 1 cup chopped peeled cucumber
  • 2 tablespoons chopped onion

Nutritional Facts

1 serving (3/4 cup) equals 451 calories, 32 g fat (8 g saturated fat), 101 mg cholesterol, 248 mg sodium, 9 g carbohydrate, 2 g fiber, 29 g protein.

Directions

  1. In a large bowl, combine mayonnaise and sour cream or yogurt; stir in curry powder. Fold in remaining ingredients. Chill at least 2 hours before serving. Yield: 4-6 servings.
Originally published as Turkey Curry Salad in Taste of Home December/January 1995, p45

Nutritional Facts

1 serving (3/4 cup) equals 451 calories, 32 g fat (8 g saturated fat), 101 mg cholesterol, 248 mg sodium, 9 g carbohydrate, 2 g fiber, 29 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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