Turkey Salad In Curried Mayonnaise
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Poultry, Salad | 6 | Servings | |
INGREDIENTS
| 3 | c | Shredded cooked turkey |
| 3 | c | Mixed cooked veggies |
| 4 | Tomatoes | |
| 1 | Watercress | |
| 1 | T | Butter |
| 1 | Shallot, chopped | |
| 1 1/2 | t | Curry powder |
| 1 | t | Flour |
| 1/2 | c | Turkey stock |
| 2 | t | Coconut |
| 2 | t | Chutney |
| 3 | t | Lemon juice |
| Salt and pepper to taste | ||
| 1 1/2 | c | Mayonnaise |
| 1/8 | t | Paprika |
| 2 | Lemons, quartered |
INSTRUCTIONS
Cool turkey and cooked vegetables. Quarter tomatoes; remove seeds, strain and reserve any juice that comes from tomatoes. Wash watercress and dry thoroughly. Melt butter in frying pan. Add shallot and saute until translucent. Add curry powder and saute 1-2 minutes more. Sprinkle in fllour and saute 3-5 minutes. Add stock, blending well. Bring to a boil, stirring constantly. Stir in coconut, chutney, and 2 teaspoons lemon juice; simmer 10-15 minutes. Strain and cool. Season with salt and pepper. Season cooked vegetables with salt and pepper; sprinkle with remaining lemon juice. Place in salad bowl. Arrange turkey in center of bowl. thin mayonnaise with a small amount of reserved tomato juice. Spoon carefully over turkey, sprinkle with paprika. Arrange tomatoes and watercress sprigs alternatley around edge of bowl. Garnish with lemon quarters and serve. From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes Digest V3 #356 From: Suzy <suzy@gannett.infi.net> Date: Fri, 27 Dec 1996 18:40:53 -0500 (EST)
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Nutrition (calculated from recipe ingredients)
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Calories: 318
Calories From Fat: 195
Total Fat: 22g
Cholesterol: 20.4mg
Sodium: 564.4mg
Potassium: 392.6mg
Carbohydrates: 30.3g
Fiber: 1.2g
Sugar: 6.1g
Protein: 3g