Ingredients:
1 curry dressing
3 1/4 cup cold turkey or chicken, cooked
1 1/4 cup celery, thinly sliced
1/2 cup green onion, thinly sliced
1 salt and pepper to taste
1 dash cayenne
12 large romaine leaves, washed
2 large ripe papayas, peeled, seeded and sliced
1/3 cup roasted cashews
LEMON, CUT IN QUARTERS CURRY
3/4 cup sour cream
1/4 cup low-fat plain yogurt
2 tbsp candied ginger, minced
1 tbsp curry powder
1 tbsp lemon juice
1 tbsp dijon mustard
1/2 tsp cumin seed
1 dash ground coriander
Instructions:
In a very large bowl, mix curry dressing with turkey or chicken,
celery, and green onion. Add the salt and cayenne to taste. On four
dinner plates, arrange 3 romaine leaves. Put equal portions of the
turkey or chicken salad on each plate. Put the papaya slices
alongside the lettuce and turkey or chicken mixture. Sprinkle cashew
nuts over salad and fruit. Garnish plate with lemon quarter. This
makes 4 main dish servings.
CURRY DRESSING: Mix sour cream, yogurt, candied ginger, curry powder,
lemon juice, mustard, cumin seed, and ground coriander together. Let
sit for a few minutes to blend flavors.
This is an adapted recipe which originally appeared in Sunset Magazine
which was changed for my family's tastes. It is so good! It is
usually served with freshly baked muffins or some sort of homemade
bread made in the bread machine and a lovely Chardonnay or light
Beujolais wine.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Servings: 4
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