Curry Turkey Or Beef And Fruit Salad Recipes

FRUITED CURRY TURKEY SALAD

Steps:

• In a large bowl, combine the first six ingredients. Stir in the turkey, apple, celery, walnuts and cranberries. Divide salad greens among five serving plates; top with turkey mixture.

TURKEY AND FRUIT SALAD

Steps:

• Mix first six ingredients. In a large bowl, combine remaining ingredients. Stir in yogurt mixture. Refrigerate, covered, until serving.

CURRIED TURKEY SALAD

Steps:

• Cook and drain macaroni as directed on package. Rinse with cold water; drain. Rinse frozen peas with cold water to separate; drain.
• Mix mayonnaise and curry powder in large bowl. Stir in macaroni, peas and remaining ingredients except lettuce. Cover and refrigerate 2 to 4 hours to blend flavors. Serve on lettuce.

FRUITY CURRY CHICKEN SALAD

Steps:

• In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

QUICK CURRIED TURKEY AND PEAR SALAD

Steps:

• Mix the curry with the lemon juice, to dissolve. Mix in the mayonnaise. Fold in with the turkey, pears, and scallions. Season. Serve on a bed of romaine leaves.
• Wine suggestion: Bernadus Chardonnay 1997

CURRIED FRUIT

Steps:

• Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
• Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
• Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.

BEEF CURRY WITH FRUIT

Steps:

• Trim all the fat you can from the meat.
• Cut roast into 3/4-inch cubes.
• In a big skillet, heat oil; cook meat and onion until meat is browned, stirring frequently (may have to do this in two batches); drain off fat.
• In a 4-quart slow cooker, add the undrained pineapple, orange juice, tapioca, brown sugar, curry powder, salt, and pepper; stir to mix it all up.
• Add the meat and onion.
• Cover and cook on low for 7-9 hours.
• Add in the fruit; cover and cook on high for 30 minutes or until heated well.
• Season more to taste if needed.
• Serve over couscous.
• Sprinkle cilantro over the top.

CURRIED TURKEY SALAD

Steps:

• 1. In a large skillet bring chicken broth to a simmer over low heat. Add cutlets cover and cook 3 to 5 minutes or until cooked through.2. Remove cutlets set aside to cool. Reserve 3 tablespoons broth. When cutlets are cool enough to handle, dice.3. Place in large bowl with apples, celery, green pepper, and onions toss.4. In small bowl, blend reserved broth and next 5 ingredients. Pour over turkey mixture and toss to coat.5. Chill before serving. Serve on lettuce and sprinkle with apricots, if desired.EXCHANGES1/2 Carbohydrate1 Vegetable3 Meat, very lean1/2 Polyunsat FatPYRAMID SERVINGS1/2 Fruit1 Vegetable1 MeatNUTRITION FACTSCalories 185 Calories from Fat 49Fat 5 gSaturated Fat 1 gCholesterol 62 mgSodium 170 mgCarbohydrate 12 gDietary Fiber 2 gSugars 8 gProtein 22 g

CURRIED SMOKED TURKEY AND FRUIT SALAD

Steps:

• Combine turkey, grapes, cantaloupe, celery, green onions and raisins in large bowl. Whisk mayonnaise, yogurt, sour cream and curry powder together in small bowl. Pour mayonnaise mixture over salad and toss well. Season to taste with salt and pepper.
• Line platter with lettuce leaves. Spoon salad atop lettuce. Sprinkle almonds over salad and serve.

CURRY TURKEY (OR BEEF) AND FRUIT SALAD

Steps:

• In medium bowl toss together berries and drained canned fruit and set aside.
• Fro dressing, stir together mayonnaise, sour cream, orange juice and curry powder.
• Stir in enough milk to make a dressing of drizzling consistency.
• Divide greens among 4 serving plates.
• Top with fruit mixture and turkey or beef.
• Drizzle each with dressing and sprinkle with coconut if desired.