MANGO, PINEAPPLE, AND SMOKED TURKEY SALAD
This delightful salad is open to many interpretations. You may choose whatever fresh fruits you like, such as orange segments or banana slices, or use leftover poultry rather than smoked. Cooked ham and pork also work well.
1 cup sour cream or plain yogurt
3 tablespoons lime or lemon juice
1 tablespoon curry powder (optional)
5 to 6 cups cubed, cooked, smoked turkey (or chicken)
6 green onions (scallions), thinly sliced, including green portions
1/4 cup chopped cilantro or parsley
2 ripe mangoes, peeled and diced
1-1/2 cups diced pineapple
1/2 cup raisins
Salt and pepper to taste
1 small head leaf lettuce such as Boston or Romaine
1/4 cup slivered almonds, lightly toasted
In a large bowl combine sour cream, lime juice, and curry powder; mix well. Taste; add more curry to your liking.
Mix in turkey or chicken, green onions, cilantro, mangoes, pineapple, raisins, and salt and pepper to taste.
Wash and dry lettuce. Place several leaves on 4 individual plates.
Divide salad; top with almonds.
2 large, ripe mangoes
2-1/2 tablespoons honey
2 tablespoons fresh lime or lemon juice
1/4 cup heavy cream
2 egg whites
Mint leaves, optional garnish
Cut mangoes lengthwise on both sides of the pit. Scoop flesh from halves and from around pit; place in blender or food processor; add honey and lime juice. Pure until smooth. Pour into a medium bowl.
Whip cream and fold into the mango puree. Beat egg whites until stiff. Stir half the whites into the pure, blending well. Fold in remaining whites, making sure there are no lumps.
Spoon into dessert or parfait glasses and garnish with mint leaves.
(c) Copyright 2000. The Christian Science Publishing Society