Thai-inspired Turkey Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Thai | Ethnic – th, Poultry, Salads | 4 | Servings |
INGREDIENTS
| 3/4 | c | Plain yogurt |
| 1/4 | c | Chunky peanut butter |
| 2 | T | Lemon juice, plus 2 |
| teaspoons | ||
| 1 | T | Curry powder |
| 1/4 | c | Chopped fresh cilantro or |
| coriander * see note | ||
| 1/4 | c | Chopped green onions with |
| tops | ||
| 1/4 | t | Salt |
| Several dashes cayenne | ||
| pepper | ||
| 1 | Apple, cored chop into 1/2" | |
| piece | ||
| 1 | Orange, peeled cut into | |
| small piece | ||
| 4 | c | Chopped cooked turkey |
| 2 | T | Coarsely chopped peanuts |
INSTRUCTIONS
Stir together dressing ingredients. Place the apple, orange and turkey in a salad bowl. Add the dressing and toss until well blended. The salad may be refrigerated for up to 4 hours. Before serving, toss well and sprinkle with peanuts. NOTES : Fresh cilantro and fresh coriander are the same herb. Do not substitute an equivalent amount of dried coriander for the fresh. Recipe by: "Season's Greetings," by Marlene Sorosky Posted to MC-Recipe Digest V1 #946 by LBotsko <LBotsko@aol.com> on Dec 6, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 927
Calories From Fat: 407
Total Fat: 45.9g
Cholesterol: 315.7mg
Sodium: 529.3mg
Potassium: 1446.3mg
Carbohydrates: 33.6g
Fiber: 2.4g
Sugar: 20g
Protein: 97.3g