Recipes

Ingredients

• 1/2 cup (125 mL) yoghurt or sour cream
• 1/4 cup (60 mL) mayonnaise
• 1 to 2 tsp (5 to 10 mL) mild curry powder
• 1/2 tsp (2 mL) minced fresh gingerroot
• 1 pkg (300 g) Lilydale® Oven Roasted Turkey Breast Strips, diced
• Salt and pepper to taste
• 4 6-inch (15 cm) demi baguettes or crusty buns
• 1/3 cup (75 mL) mango chutney
• 2 cups (500 mL) baby arugula
• 1 large honey crisp apple, cored and sliced
• 1 cup (250 mL) sliced red onions

Directions

1. In a large bowl, combine yoghurt, mayonnaise, curry powder, ginger and diced Lilydale® Oven Roasted Turkey Breast Strips. Season with salt and pepper. Mix well.
2. Slice each baguette lengthwise and spread both halves with mango chutney. On baguette bottoms, place arugula, and apple slices. Divide turkey curry salad equally and top with red onions. Place baguette top and serve!