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Curried Turkey, Fruit & Nut Salad *

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

3 min

Ready

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
dressing
½ cup chutney
*
1 teaspoon curry powder
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½ teaspoon ginger
ground
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cup yogurt, plain
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Salad
2 ½ cups turkey
cooked, shredded, in- bite sized pieces
* Camera
1 large papayas
halved, seeded,peeled,sliced
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3 ec kiwi fruit
peel, cut lenghtwise, in half, slice crosswise
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¼ cup almonds
blanced,slivered, toasted
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1 each spinach
fresh,leaves, stem, wash, well drained
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4 each flour tortillas
salad shells
* Camera

Ingredients

Amount Measure Ingredient Features
dressing
118 ml chutney
*
5 ml curry powder
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2.5 ml ginger
ground
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79 ml yogurt, plain
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Salad
591 ml turkey
cooked, shredded, in- bite sized pieces
* Camera
1 large papayas
halved, seeded,peeled,sliced
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3 ec kiwi fruit
peel, cut lenghtwise, in half, slice crosswise
* Camera
59 ml almonds
blanced,slivered, toasted
* Camera
1 each spinach
fresh,leaves, stem, wash, well drained
* Camera
4 each flour tortillas
salad shells
* Camera

Directions

Whisk together chutney, curry powder and ginger in small saucepan. Bring to boiling over medium heat. Cook, stirring occasionally, 2 to 3 minutes. Cool slightly. Stir in yogurt. Place dressing in a large bowl; add turkey. Refrigerate several hours. Bake tortilla salad shells as directed on package. Add papaya, kiwi and almonds to turkey mixture. Line cooled tortilla bowls with spinach leaves. Fill each shell with turkey mixture. Serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 5016% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 13mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 3g
Vitamin A 21% Vitamin C 98%
Calcium 5% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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