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Curried Turkey & Apple Salad

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Yields about 2 cups

  • by Allison Ehri Kreitler from Fine Cooking
    Issue 79

Stuff this salad into a pita pocket or roll up in a tortilla for a tasty post-Thanksgiving lunch.

For the dressing:
  • 2 Tbs. mayonnaise
  • 2 Tbs. whole-milk yogurt
  • 1 Tbs. fresh lime juice, more as needed
  • 1 tsp. curry powder
  • 1/2 tsp. finely grated fresh ginger
For the salad
  • 1 cup chopped or shredded leftover roast turkey
  • 1/3 cup small-diced sweet or sweet-tart apple, such as Golden Delicious or Fuji
  • 1/3 cup small-diced seeded English cucumber
  • 1 Tbs. chopped shallot
  • 2 Tbs. chopped fresh cilantro or mint (or both)
  • Kosher salt and freshly ground black pepper

Mix the dressing ingredients in a small bowl. In a medium bowl, combine the turkey, apple, cucumber, shallot, and herbs with the dressing, season to taste with salt and pepper, and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and acidity, adding additional lime juice to taste.

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