Tandoori Turkey Salad Crostini (Get Cooking)
Servings and Ingredients
|1||French baguette, sliced 1/4-inch thick on the bias|
|Hy-Vee Select olive oil, as needed|
|Sea salt and freshly cracked black pepper, to taste|
|¼ c.||Hy-Vee mayonnaise|
|¼ c.||Hy-Vee plain Greek yogurt|
|½ tsp.||sriracha hot sauce|
|2 tsp.||Hy-Vee stone ground mustard|
|1 tsp.||Weber Tandoori spice seasoning|
|1 tbsp.||finely chopped fresh cilantro|
|1 stalk(s)||celery, minced|
|2 tbsp.||finely minced red pepper|
|2 tbsp.||finely minced red onion|
|2 c.||diced leftover cooked turkey|
|⅓ c.||rough chopped unsalted cashews|
- Preheat oven to 375 degrees.
- For crostini, place sliced baguette on a baking sheet and drizzle with olive oil; season with salt and pepper. Bake for 6 to 10 minutes, or until bread is browned and crispy. Cool completely.
- In a medium bowl, combine mayonnaise, Greek yogurt, sriracha, mustard, tandoori seasoning and cilantro. Add celery, red pepper, red onion, turkey and cashews; stir to combine and season to taste with salt and pepper.
- Place turkey salad on crostini before serving.
160 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 25mg
- Sodium: 230mg
- Total Carbohydrates: 15g
- Protein: 11g
Vitamin A 2%
Vitamin C 8%
Chef Andrew from Ankeny #1, KCCI-TV recipe, November 27, 2015