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