Monday, September 19: Indian Summer Salad

This recipe was chosen to use up the grapes in this week's box. Though I love fresh fruit, I do not seem to nibble on it the way some people do. Our delicious grapes often languish and wrinkle before I get around to eating them. But then I remembered this recipe from my childhood:


Curried Chicken (Turkey) Salad with Grapes:

The recipe comes from my mom, Judy Warriner Walke. She substitutes the chicken in the original recipe for roast turkey, since you can easily buy a slab (about 3/4" thick) at the deli. Cut the turkey into cubes, and mix with roughly 2 cups grapes, cut in half length-wise. Add one can of water chestnuts, either cut into slivers or left sliced, and 3-4 stalks finely chopped celery. For the dressing, mix roughly 1 cup mayonnaise with curry powder (1-2 tsp), lemon juice (2 tblsp), and a little soy sauce (a dash). Let it sit and "get nummy" for as long as you have. I served it over washed lettuce with slices of sourdough bread. 


What's left:

- the last bits of basil

- pepper

- 2 weeks worth of green beans

- garlic

- onions

- 1/2 watermelon

- 1/2 canteloupe