Try this Turkey Salad in Curried Mayonnaise recipe, or contribute your own.
Suggest a better descriptionCool turkey and cooked vegetables. Quarter tomatoes; remove seeds, strain and reserve any juice that comes from tomatoes. Wash watercress and dry thoroughly. Melt butter in frying pan. Add shallot and saute until translucent. Add curry powder and saute 1-2 minutes more. Sprinkle in fllour and saute 3-5 minutes. Add stock, blending well. Bring to a boil, stirring constantly. Stir in coconut, chutney, and 2 teaspoons lemon juice; simmer 10-15 minutes. Strain and cool. Season with salt and pepper. Season cooked vegetables with salt and pepper; sprinkle with remaining lemon juice. Place in salad bowl. Arrange turkey in center of bowl. thin mayonnaise with a small amount of reserved tomato juice. Spoon carefully over turkey, sprinkle with paprika. Arrange tomatoes and watercress sprigs alternatley around edge of bowl. Garnish with lemon quarters and serve. From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes Digest V3 #356 From: Suzy
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Serving Size: 1 Serving (483g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 561 | ||
Calories from Fat: 381 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.3g | 56 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 21.6g | ||
Cholesterol 36.3mg | 11 % | |
Sodium 925.6mg | 32 % | |
Potassium 840.7mg | 22 % | |
Total Carbohydrate 46.1g | 14 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 41.9g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 561
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