Return to Main Recipes Page/Return to Home Page

Turkey Salad, Curried (M, TNT)
Source: Boston Globe Sunday Magazine
Serves: 4

6 cups leftover cooked turkey, cut into strips
1 red onion, finely chopped
3 stalks celery, thinly sliced on an extreme diagonal
1 recipe Curried Mayonnaise (click here for recipe)
Salt and freshly ground black pepper, to taste
1/2 cup golden raisins, soaked in hot water for 20 minutes and drained
1/2 cup cashews, toasted until golden

In a bowl, toss together the turkey onion, and celery.

Add the mayonnaise, salt, and pepper to taste. Add raisins and cashews and toss again.

 Serve over shredded lettuce with crusty bread.

Posted by Maxine in RI

Nutritional Info Per Serving: N/A