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To store ginger root cut it up and place it in a small jar. Fill the jar with dry sherry or wine and refrigerate it, covered, for up to 3 months.
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Yield: 6 servings
[edit] Ingredients
- 4 cups cooked turkey
- 1 teaspoon curry powder
- 1 (11-oz.) can Mandarin oranges, drained
- 1/2 cup unsalted cashew halves
- 1/2 cup pitted dates, chopped
- 1/4 cup red bell pepper, chopped
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- 1 cup Mandarin orange-flavor yogurt
- 1/2 cup reduced-calorie mayonnaise
- 1/4 cup flaked coconut
- 1/4 cup chutney, finely chopped
- curly lettuce cups
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[edit] Directions
- Cut cooked turkey into bite-size pieces.
- In a large bowl, combine the turkey, oranges, cashews, dates and red pepper.
- In a small bowl, mix together the yogurt, mayonnaise, coconut, chutney and curry powder. Blend well.
- Fold the yogurt dressing into the chicken-orange mixture.
- Arrange lettuce cups on a large platter. Fill each with salad, and garnish with flaked coconut and chopped cashews.
Plain orange or lemon yogurt may be substituted.
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