3 Pounds COOKED TURKEY BREAST boneless & skinless
1-1/2 Pounds seedless red grapes halved
4-1/2 Cups pineapple chunks drained
4-1/2 Cups water chestnuts drained and sliced
4-1/2 Cups celery 1/4-inch diagonally sliced
3 Cups reduced calorie salad dressing
1/2 Cup fresh lemon juice
1/4 Cup reduced-sodium soy sauce
1 Teaspoon Worcestershire Sauce
2 Tablespoons curry powder
24 lettuce leaves washed and dried
3/4 Cup almonds diced
.Cut turkey breast into julienne strips (4-1/2 by 1/2-inch strips).
Place in large
mixing bowl. Combine grapes, pineapple, water chestnuts, and celery
with turkey.
.In separate bowl, thoroughly combine salad dressing, lemon juice,
soy sauce, Worcestershire Sauce, and curry powder. Gently stir into turkey
mixture.
Cover and refrigerate.
Serve 3 ounces turkey mixture atop a 1/2 a chilled lettuce leaf.
Garnish with a sprinkle of the diced almonds. Serves 48.
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