Curried Turkey and Pineapple Salad recipe
ingredients
2/3 cup (150 ml) 1/4 pt mayonnaise
1 to 2 teaspoons curry powder
salt
pepper
6 to 8 spring onions, sliced
2 cup (225 g) 8 oz canned pineapple rings
1/2 teaspoon grated lemon rind
1 green pepper, cored, seeded, chopped and blanched
1/2 red pepper, cored, seeded, chopped and blanched
350 g (12 oz) cooked turkey meat, diced
3 oz (75 g) long grain rice cooked
lettuce Watercress (salad cress) and tomato wedges to garnish
1 to 2 teaspoons curry powder
salt
pepper
6 to 8 spring onions, sliced
2 cup (225 g) 8 oz canned pineapple rings
1/2 teaspoon grated lemon rind
1 green pepper, cored, seeded, chopped and blanched
1/2 red pepper, cored, seeded, chopped and blanched
350 g (12 oz) cooked turkey meat, diced
3 oz (75 g) long grain rice cooked
lettuce Watercress (salad cress) and tomato wedges to garnish
method
1. Mix the mayonnaise with the curry powder, salt, pepper and spring onions.
2. Drain the pineapple and add 2 to 3 tablespoons of the can syrup to the mayonnaise mixture.
3. Reserve 2 pineapple rings for the garnish and chop the remainder.
4. Add the chopped pineapple to the mayonnaise mixture with the lemon rind and green and red peppers.
5. Mix well, then fold in the turkey and rice.
6. Make a bed of lettuce on a serving plate and pile the salad on top.
7. Garnish with watercress and tomato wedges
2. Drain the pineapple and add 2 to 3 tablespoons of the can syrup to the mayonnaise mixture.
3. Reserve 2 pineapple rings for the garnish and chop the remainder.
4. Add the chopped pineapple to the mayonnaise mixture with the lemon rind and green and red peppers.
5. Mix well, then fold in the turkey and rice.
6. Make a bed of lettuce on a serving plate and pile the salad on top.
7. Garnish with watercress and tomato wedges
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