Fruited Turkey Salad With Toasted Almonds And Curry

Harriet Hodgson

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Turkey producers seem to be adding more products by the month. If you have not checked the turkey aisle lately you are in for a surprise. You will find whole turkey breasts, half turkey breasts (perfect for two), heat and eat meatballs, “tenderloins, " sausage, bacon, and oven-ready turkey that goes from the freeze to the oven without thawing.

Sliced turkey breast strips are perfect for stir fry and salads. This is a quick-fix recipe because you do not roast the meat, you poach it for a few minutes on top of the stove. Of course, leftover turkey may be used. Substitute any seasonal fruit you like for the cantaloupe: honeydew, pineapple, strawberries, peaches, pears or apples. Your family will enjoy Fruited Turkey Salad with Toasted Almonds and Curry all year long.


1/2 pound sliced turkey breast strips (half a package)

1/2 cup chopped celery (2 ribs)

1/2 cup dried cranberries

1/4 cup green onions, white and green parts, chopped (more if you like)

1/2 cup slivered almonds, toasted

2 cups cantaloupe balls

Salad Dressing

1/2 cup light mayonnaise (or fat free mayonnaise dressing)

2 tablespoons fresh lemon juice (1 lemon)

1/4 teaspoon salt

1 1/2 teaspoons curry powder (more if you love it)


Put turkey strips in a small skillet. Add water until it is half way up the side of the pan. Poach turkey gently, over low heat, 8-10 minutes until done. Drain and cool turkey. Meanwhile, toast the almonds in a 275 degree toaster oven or skillet, watching them carefully.

Cut turkey strips into bite-sized pieces. Add celery, cranberries, green onions, almonds, and cantaloupe. Combine dressing ingredients, pour over salad, and fold in with rubber spatula. Cover the salad and refrigerate for two hours to blend flavors. Serve on butter lettuce, red leaf lettuce, or fresh spinach. Garnish salad with lemon wedges. Makes four generous servings.

Copyright 2007 by Harriet Hodgson

Harriet Hodgson has been a freelance nonfiction writer for 28 years. She is a member of the Association of Health Care Journalists and was a food writer before she became a health writer. Her 24th book, “Smiling Through Your Tears: Anticipating Grief, " written with Lois Krahn, MD, is available from A five-star review of the book is posted on Amazon. You will find additional reviews and articles on the American Hospice Foundation Web site and the Health Ministries Association Web site.

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