-------------------------DRESSING-------------------------
1/2 c Chutney
1 ts Curry powder
1/2 ts Ground ginger
1/3 c Plain yogurt
---------------------------SALAD---------------------------
2 1/2 c Turkey; cooked, shredded in
- bite sized pieces
1 lg Papaya; halved, seeded,
- peeled & sliced
3 Kiwi; peel, cut lengthwise
- in half; slice crosswise
1/4 c Blanched slivered almonds;
- toasted
Fresh spinach leaves; stem
- wash, well drained
4 Tortilla salad shells
Whisk together chutney, curry powder and ginger in
small saucepan. Bring to boiling over medium heat.
Cook, stirring occasionally, 2-3 minutes. Cool
slightly. Stir in yogurt. Place dressing in a large
bowl; add turkey. Refrigerate several hours. Bake
tortilla salad shells as directed on package. Add
papaya, kiwi and almonds to turkey mixture. Line
cooled tortilla bowls with spinach leaves. Fill each
shell with turkey mixture. Serve immediately.
