OK, yet another November recipe without an online friend! Ugh!
Double ugh, because I hate curry. Always have. Most likely always will. I keep trying it in the hope that my palate has changed but no luck so far. So the “blah” in the title is for two reasons (well maybe three). Blah because I don’t like it to begin with, blah 2 because we forgot the celery, and blah three because the low fat yogurt wasn’t creamy enough (it was greek and that is as creamy as low fat yogurt gets.). My mother, the taste tester in this case, thought the grapes were very enjoyable, that it definitely needed the celery, and that it probably should have had some mayonnaise. My stepdad also tried it but ate it on a sandwich and found it quite tasty. And that’s about all I have to say about that.
Here’s the recipe:
Curried Turkey Salad on Greens
1/2 leftover turkey, shredded (check!)
1 celery stalk (oops!)
1/2 cup seedless grapes, halved
1/3 cup plain low fat yogurt
2 – 3 tsps fresh lemon juice
1 to 2 tsps curry powder
salt and pepper
salad greens (or if you are like my step dad, yummy bread for sandwiches)
This is not rocket science. Toss it all in a bowl and mix it up! If you wanted to be fancy I suppose you could mix the lemon juice, yogurt, curry powder, salt and pepper together first and then toss in your grapes, celery and turkey.
*Adapted from November 2007, issue 47, pg. 54