'LEAFY' JUNE ... (BRUNCH ON THE PORCH) CURRIED TURKEY SALAD with WALNUTS & GRAPES / PARMESAN PITAS

"June is, above all things, "leafy," seeming chiefly to concentrate her energies on her foliage; for although she really is not lacking in flowers, they are almost swamped in the great green flood which has swept silently but irresistibly across the land."

~ Frances T. Dana

~ 'Leafy' June

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CURRIED TURKEY SALAD with WALNUTS & GRAPES

3 lbs. cooked turkey breast or tenderloins

(Poach breast gently in bath of water, carrots, celery, pepper & onion for 1 1/2 hours or 25 minutes for tenderloins and allow to rest in liquid until cool)

1/2 lb. toasted walnut halves (save some for garnish)

2 lbs. halved seedless red grapes

4 sliced bananas

CURRY MAYONNAISE

2 cups Hellman's mayonnaise

1 1/2 Tbsp. curry powder

2 Tbsp. mango chutney

1/4 tsp. cumin

1 tsp. dried basil

1/4 tsp. cayenne pepper

1 Tbsp. white wine

juice and zest of 1 plump juicy lemon

freshly grated black pepper to taste

• Tear turkey into chunks or strips.
• Mix mayo/curry dressing.
• Toss turkey with dressing. Add toasted walnuts and grapes. If not serving immediately, refrigerate.
• Just before serving, add bananas and reserved toasted walnuts. Great served with PARMESAN PITAS (slice Pitas in half and pull apart. Slather all sides with butter and liberally sprinkle with Parmesan cheese and cracked pepper. Place under broiler until bubbly brown.)