———————-PATTI – VDRJ67A———————-
————————-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 lenghtwise
– 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. —–