Turkey Salad in Melon Shells

3 cups (about 15 oz) diced cooked turkey
2 cups diced celery
1/2 cup diced green pepper
1 cup mayonnaise
1/2 cup mayonnaise and 1/2 cup plain, low-fat yogurt
Juice of 1/2 lemon
1/4 cup chopped chutney or mixed sweet pickles
4 ripe cantaloupes, halved, seeded
1 cup honeydew melon balls
Watercress and pecans or almonds for garnish
Lettuce leaves or curly endive for garnish

Place diced turkey in bowl with celery and green pepper. Season with salt, if desired. Blend in mayonnaise, lemon juice, and chutney. Chill. Scoop out a few melon balls from the cantaloupe halves and, together with the honeydew melon balls, mix them into the salad. Scoop out more cantaloupe balls and put them away for tomorrow's fruit cup.

Pile the salad in the cantaloupe shells, garnish with watercress and nuts, and serve on chilled salad plates lined with lettuce leaves or curly endive. It may be a good idea to cut a slice from the bottom of each melon

half so It will be steady.

Serves: 8

Return To:


Cajun Country -- New Iberia, Louisiana