Recipe
Appetizer
Tandoori Turkey Salad Crostini (Get Cooking)
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 25mg
- Sodium: 230mg
- Total Carbohydrates: 15g
- Protein: 11g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 8%
0%
Iron 8%
0%
Calcium 2%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, November 27, 2015