Wednesday, February 6, 2008

Crunchy Turkey Salad

  • 1 C cubed cooked turkey breast
  • 1/4 C seedless red grapes, halved
  • 3 Tbsp chopped celery
  • 4 tsp chopped pecans
  • 4 tsp chopped water chestnuts
Dressing
  • 3 Tbsp mayonnaise
  • 1 1/2 tsp dried minced onion
  • 1 tsp red wine vinegar
  • 1/2 tsp reduced-sodium soy sauce
  • 1/4 tsp ground ginger
  • dash curry powder
1. In a small bowl, combine the turkey, grapes, celery, pecans and water chestnuts. In another small bowl, combine the dressing ingredients. Pour over turkey mixture; toss to coat. Chill until serving.

Robyn's notes: easy, quick. I almost always use safflower mayonnaise instead of regular mayo and did this time as well.

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