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Melissa_Suzanne
Posts: 75 Member
CALYPSO TURKEY SALAD
(copied and pasted from jillian michales news letter)
Sick of chicken, beef, or pork? Try this fun, flavorful turkey salad for your next party starter, or simply jazz up your weekday dinner. This salad brims with delicious fruit, while chutney and curry powder add a punch of seasoning and take this dish to the next level. Light mayonnaise and organic yogurt with minimal added ingredients ensures that you won't be eating extra junk as well. Rich and dynamic, this will be a guaranteed treat for your taste buds!
Ingredients
1 pound cooked turkey breast, cubed
1 1/2 cups organic celery, diagonally sliced
1 cup organic seedless grapes
1/2 cup raisins
2 green onions, sliced
1 large organic tart apple, cubed
1/2 cup organic plain yogurt
1/3 cup light mayonnaise
1/4 cup chutney, chopped
3/4 teaspoon curry powder
loose leaf lettuce, as needed
1/2 cup unsalted peanuts, coarsely chopped
Preparation
Combine turkey, celery, grapes, raisins, green onions and apple in a large bowl.
In a small bowl, combine yogurt, mayonnaise, chutney and curry powder.
Pour dressing over turkey mixture and toss well to coat evenly. Cover and refrigerate at least one hour to blend flavors.
Serve on lettuce leaves and garnish with peanuts.
Refrigerate at least one hour before serving.
Makes 6 servings
Prep Time: 10 mins
Total Time: 10 mins
Nutrition Facts
Number of Servings: 6
Amount Per Serving
Calories: 320
Total Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 70 mg
Sodium: 160 mg
Total Carbohydrate: 31 g
Dietary Fiber: 4 g
Protein: 28 g
Recipe Source: National Turkey Federation
(copied and pasted from jillian michales news letter)
Sick of chicken, beef, or pork? Try this fun, flavorful turkey salad for your next party starter, or simply jazz up your weekday dinner. This salad brims with delicious fruit, while chutney and curry powder add a punch of seasoning and take this dish to the next level. Light mayonnaise and organic yogurt with minimal added ingredients ensures that you won't be eating extra junk as well. Rich and dynamic, this will be a guaranteed treat for your taste buds!
Ingredients
1 pound cooked turkey breast, cubed
1 1/2 cups organic celery, diagonally sliced
1 cup organic seedless grapes
1/2 cup raisins
2 green onions, sliced
1 large organic tart apple, cubed
1/2 cup organic plain yogurt
1/3 cup light mayonnaise
1/4 cup chutney, chopped
3/4 teaspoon curry powder
loose leaf lettuce, as needed
1/2 cup unsalted peanuts, coarsely chopped
Preparation
Combine turkey, celery, grapes, raisins, green onions and apple in a large bowl.
In a small bowl, combine yogurt, mayonnaise, chutney and curry powder.
Pour dressing over turkey mixture and toss well to coat evenly. Cover and refrigerate at least one hour to blend flavors.
Serve on lettuce leaves and garnish with peanuts.
Refrigerate at least one hour before serving.
Makes 6 servings
Prep Time: 10 mins
Total Time: 10 mins
Nutrition Facts
Number of Servings: 6
Amount Per Serving
Calories: 320
Total Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 70 mg
Sodium: 160 mg
Total Carbohydrate: 31 g
Dietary Fiber: 4 g
Protein: 28 g
Recipe Source: National Turkey Federation
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Replies
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CALYPSO TURKEY SALAD
(copied and pasted from jillian michales news letter)
Sick of chicken, beef, or pork? Try this fun, flavorful turkey salad for your next party starter, or simply jazz up your weekday dinner. This salad brims with delicious fruit, while chutney and curry powder add a punch of seasoning and take this dish to the next level. Light mayonnaise and organic yogurt with minimal added ingredients ensures that you won't be eating extra junk as well. Rich and dynamic, this will be a guaranteed treat for your taste buds!
Ingredients
1 pound cooked turkey breast, cubed
1 1/2 cups organic celery, diagonally sliced
1 cup organic seedless grapes
1/2 cup raisins
2 green onions, sliced
1 large organic tart apple, cubed
1/2 cup organic plain yogurt
1/3 cup light mayonnaise
1/4 cup chutney, chopped
3/4 teaspoon curry powder
loose leaf lettuce, as needed
1/2 cup unsalted peanuts, coarsely chopped
Preparation
Combine turkey, celery, grapes, raisins, green onions and apple in a large bowl.
In a small bowl, combine yogurt, mayonnaise, chutney and curry powder.
Pour dressing over turkey mixture and toss well to coat evenly. Cover and refrigerate at least one hour to blend flavors.
Serve on lettuce leaves and garnish with peanuts.
Refrigerate at least one hour before serving.
Makes 6 servings
Prep Time: 10 mins
Total Time: 10 mins
Nutrition Facts
Number of Servings: 6
Amount Per Serving
Calories: 320
Total Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 70 mg
Sodium: 160 mg
Total Carbohydrate: 31 g
Dietary Fiber: 4 g
Protein: 28 g
Recipe Source: National Turkey Federation
yumm0 -
Barbecued Calamari Salad (http://adelineandlumiere.com/2012/02/20/barbecued-calamari-salad/)
serves 2
1 handful of rocket
1 handful of spinach
1/2 carrot grated
12 baby tomatoes halved
1/2 an avocado diced
small handful of sprouts
For the dressing
1/2 chilli chopped
1 teaspoon sesame oil
2 lemons
1 teaspoon olive oil
1 clove of garlic finely chopped
1/4 preserved lemon finely chopped
2 teaspoons sugar
salt and pepper
2 squid tubes
1. Place rocket, spinach, carrot, avacado, tomato and sprouts into a big salad bowl.
2. Cut open the calamari so they’re laying flat on the board. Lightly score one side in a criss-cross pattern and then cut into 2cm strips and place in a bowl. Once all pieces are scored, squeeze the juice of one of the lemons over the calamari ensuring it’s all coated well. Let it rest for 5 minutes, mixing it regularly so that the lemon coats it completely. The acid in the lemons will soften the calamari so it’s nice and tender. Turn the barbecue up to a medium heat and shut the lid to let it warm up.
3. Meanwhile to make the dressing, in a small bowl add chilli, sesame oil, olive oil, juice of the other lemon, garlic, preserved lemon, sugar and salt and pepper to taste. Mix well.
4. Once the calamari has softened, place it on the barbecue scored side down and let it cook for one minute and turn over to cook the other side. Once completely cooked, add the calamari to the salad and plate up. Drizzle the dressing over the top.
The food spec's per serving:
Calories: 298
Carbs: 20
Fat: 10
Protein: 22
Sugar: 90 -
I had a great salad when I was at Curves but haven't been able to find the recipe. Its got pine nuts and an Asian dressing. Anyone know the salad I'm talking about? It was supposed to have come from one of the Curve's newsletters but I couldn't find it.0
