This is one of those combinations that originated in my imagination. I love combining sweet and spice and savory all in one dish. This salad does that and more. I have made it a couple of times. The first time, I just ate it plain. The second time, I thought I’d try it on a bed of cooked sweet potato. The potato was warm, but not hot. The salad was cold. It was actually pretty wonderful and not too unhealthy either.
I am still using my Lifesize portion control kit. I have lost about ten pounds since starting to use it. The last ten I have to lose have been constant companions for the last 20 years. I’d love to see them go. I will keep you posted whether or not the Lifesize system is able to evict them. My point in bringing it up, however, is to tell you that these pics show a Lifesize portion; just one of six I am allowed to eat all day. See, I eat lots and I am never hungry.
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Moroccan Turkey (or chicken) Salad
Author: Frugal Antics of a Harried Homemaker
Ingredients
½ cup mayonnaise
¼ cup coconut milk (the refrigerated kind in the ½ gallon cartons)
1 Tbsp dijon mustard
juice of 1 lime
⅛ tsp cloves
⅛ tsp white pepper
½ tsp cinnamon
¼ tsp coriander
¼ tsp cardamom
½ tsp cumin
salt to taste
½ white onion, minced fine OR ¼ cup chopped green onion
2 cups chopped cooked turkey or chicken
⅓ cup cashew bits and pieces
⅓ cup chopped dried apricots
½ cup chopped celery or fresh snow peas or other crunchy green vegetable
Instructions
Mix ingredients from mayo to cumin in a small bowl.
Place onion, turkey, nuts, apricots and vegetable in a larger bowl.
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