Curried Turkey Salad on Greens

Lunch the day after the holiday can be just as "tasteful": stir up our easy, unexpected turkey salad for a filling treat that travels well.

  • Servings: 2

Source: Everyday Food, November 2007


  • 1/2 pound leftover roast turkey (or deli turkey), shredded
  • 1 celery stalk, thinly sliced
  • 1/2 cup seedless red grapes, halved
  • 1/3 cup plain low-fat yogurt
  • 2 to 3 teaspoons fresh lemon juice
  • 1 to 2 teaspoons curry powder
  • Coarse salt and ground pepper
  • 5 ounces Bibb lettuce, torn into bite-size pieces (about 8 cups)


  1. In a medium bowl, combine turkey, celery, grapes, yogurt, lemon juice, and curry powder; season with salt and pepper. Spoon mixture over lettuce.


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