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Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Curry Turkey Salad

This flavorful salad is chock-full of grapes, cashews, and turkey, and it's dressed with a creamy honey-lime sauce.

Cooking Light NOVEMBER 2004

  • Yield: 4 servings (serving size: about 1 cup salad and 5 pitas)

Ingredients

  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons plain yogurt
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chopped cooked turkey
  • 1 cup seedless red grapes, halved
  • 1/2 cup diced celery
  • 1/4 cup chopped red onion
  • 2 tablespoons cashew pieces
  • 20 mini pita rounds (about 5 ounces, such as Toufayan Pitettes)

Preparation

Combine first 7 ingredients in a large bowl. Add turkey, grapes, celery, onion, and cashews; stir gently to combine. Serve with pitas.

Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 21%
  • Fat: 7.3g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 25.5g
  • Carbohydrate: 35.3g
  • Fiber: 2g
  • Cholesterol: 57mg
  • Iron: 2.8mg
  • Sodium: 419mg
  • Calcium: 83mg
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Curry Turkey Salad recipe

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