A refreshing mix of turkey, pineapple, crunchy veggies, and a tangy dressing. This light, fruity salad offers a tropical twist and is perfect for warm-weather lunches or a unique take on leftovers.
4 cups chopped cooked turkey 1 cup diced red bell pepper
1 cup diced celery
1 cup pineapple chunks
1 cup chopped orange segments 1/2 cup chopped green onion
Directions:
For the dressing, blend sour cream, chutney, lemon juice, honey, and curry powder in a small bowl. Mix well, and refrigerate until ready to use.
In a large bowl, combine turkey, red pepper, celery, pineapple, orange segments, and green onion. Add dressing, and toss well to coat. Refrigerate for 1 hour before serving.
