Recipe: Curried Pineapple-Turkey Salad with Garlic-Salted Raisins

CURRIED PINEAPPLE-TURKEY SALAD

2 teaspoons curry powder
1/2 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon garlic salt
1 (1 lb. 4 1/2 oz.) can pineapple chunks
4 cups diced cooked turkey
FOR THE SALAD:
1/3 cup finely chopped green onion
1 cup thinly sliced celery
1/4 cup finely chopped green pepper
1 cup mayonnaise
FOR THE GARLIC-SALTED RAISINS:
1 cup dark seedless raisins
2 teaspoons butter
garlic salt (to taste)
TO SERVE:
hard boiled egg, chopped
macadamia nuts, chopped
toasted coconut

Mix the curry powder, vinegar, sugar and garlic salt in a saucepan and heat to simmering. Cool.

Drain the pineapple and add to vinegar mixture. Add the turkey and mix lightly. Chill thoroughly.

TO MAKE THE GARLIC-SALTED RAISINS:
Saute the raisins in butter in a saucepan for 2 to 3 minutes. Sprinkle with garlic salt and cool.

TO PREPARE THE SALAD:
Add the green onion, celery, green pepper and mayonnaise and mix well. Place in a bowl and serve with Garlic-Salted Raisins and remaining ingredients.

Servings: 6
Source: Southern Living: The Salad Cookbook