Combine the turkey meat, mayonnaise, curry powder and rainsins. You can add more mayonnaise or curry depending on your taste. Refrigerate while the other ingredients are put together.
Julienne the beets, and combine with the strawberries, grapes and cucumber. Add dressing and toss. Refrigerate for a few minutes to let the flavors settle in.
The cabbage should be a fine shred. Place the cabbage on the bottom of a wide pasta bowl, then top with the reserved fruits. Top that with the turkey mixture. Serve with mango chutney, if desired.
The beets combine with the other fruits and make them a lovely shade of red. The green cabbage, topped with red fruits, and the yellow turkey salad make an eye catching presentation.
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 94 (43%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 7.6mg||2 %|
|Sodium 247.8mg||9 %|
|Potassium 487.4mg||13 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 27g|
|Protein 2.6g||4 %|
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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: 218
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