marsha-tbay
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Turkey Salad With Creamy Curry Dressing
Adapted from "The Working Cook: Fast and Fresh Meals for Busy People"
by Tara Duggan
Glazed walnuts:
3/4 cup walnut pieces
1½ tablespoons maple syrup
Pinch of curry powder
Pinch of cayenne pepper
Salt to taste
Dressing:
1 tablespoon vegetable salt
2½ teaspoons curry powder
2/3 cup nonfat plain yogurt
3 tablespoons fresh lemon juice (from about 1 lemon)
1½ teaspoon granulated sugar
½ teaspoon salt
Freshly ground black pepper
Salad:
3 cups cooked turkey meat, cut into bite-size strips
1 large tart-sweet apple, such as Jona-gold, cored and thinly sliced
2 to 3 stalks celery, thinly sliced
6 ounces mixed baby greens
To make glazed walnuts: Preheat oven to 375 degrees. Cover a baking sheet with aluminum foil and lightly grease with vegetable oil. Toss walnuts in a bowl with the maple syrup, curry powder, cayenne and salt. Taste and adjust seasonings, if necessary. Spread the walnuts on the prepared baking sheet and bake, checking occasionally, until the nuts are crispand golden, 5 to 8 minutes. Let cool slightly, then remove from the pan.
To make dressing: Heat the oil in a small frying pan over low heat. Stir in the curry powder and sauté gently for about 5 minutes. Scrape the curry oil into a large metal or heat-proof glass bowl (the curry oil can stain wooden bowls). When cool, whisk in the yogurt, lemon juice, sugar, salt and pepper.
To make salad: Add the turkey, apple, celery, salad greens and glazed walnuts to the bowl with the dressing. Season to taste with salt and pepper. Toss to combine and serve. Serves 6.
shared by wittlie-crafterscookbook
Adapted from "The Working Cook: Fast and Fresh Meals for Busy People"
by Tara Duggan
Glazed walnuts:
3/4 cup walnut pieces
1½ tablespoons maple syrup
Pinch of curry powder
Pinch of cayenne pepper
Salt to taste
Dressing:
1 tablespoon vegetable salt
2½ teaspoons curry powder
2/3 cup nonfat plain yogurt
3 tablespoons fresh lemon juice (from about 1 lemon)
1½ teaspoon granulated sugar
½ teaspoon salt
Freshly ground black pepper
Salad:
3 cups cooked turkey meat, cut into bite-size strips
1 large tart-sweet apple, such as Jona-gold, cored and thinly sliced
2 to 3 stalks celery, thinly sliced
6 ounces mixed baby greens
To make glazed walnuts: Preheat oven to 375 degrees. Cover a baking sheet with aluminum foil and lightly grease with vegetable oil. Toss walnuts in a bowl with the maple syrup, curry powder, cayenne and salt. Taste and adjust seasonings, if necessary. Spread the walnuts on the prepared baking sheet and bake, checking occasionally, until the nuts are crispand golden, 5 to 8 minutes. Let cool slightly, then remove from the pan.
To make dressing: Heat the oil in a small frying pan over low heat. Stir in the curry powder and sauté gently for about 5 minutes. Scrape the curry oil into a large metal or heat-proof glass bowl (the curry oil can stain wooden bowls). When cool, whisk in the yogurt, lemon juice, sugar, salt and pepper.
To make salad: Add the turkey, apple, celery, salad greens and glazed walnuts to the bowl with the dressing. Season to taste with salt and pepper. Toss to combine and serve. Serves 6.
shared by wittlie-crafterscookbook