Curried Turkey And Mango Salad Recipe - Cooking Index
Curried Turkey And Mango Salad Recipe - Cooking Index
Start this meal with canned black-bean soup; add some chopped cilantro and fresh lime juice. If you like, serve the salad on a bed of greens and pass warm French rolls. Finish with lemon squares from the bakery.
Courses: Salads| 1/3 cup | 78ml | Mayonnaise |
| 1/4 cup | 59ml | Plain yogurt |
| 1 tablespoon | 15ml | Curry powder |
| 3 cups | 438g / 15oz | Diced cooked turkey |
| 5 1/2 cups | 803g / 28oz | Diced peeled pitted mango |
| 1 cup | 62g / 2.2oz | Chopped red onion |
| 1/2 cup | 118ml | Roasted cashews |
| 1/2 | Red onion - thinly sliced |
Whisk mayonnaise, yogurt, and curry powder in medium bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Mix turkey, mango, chopped onion, and cashews in large bowl. Add dressing and toss to coat. Transfer to bowl. Garnish with sliced onion and serve.
This recipe yields 4 servings.
Source:
Bon Appetit, November 2001
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