Instructions: In this recipe, the curry powder is sauteed in oil to prevent the dressing from having a raw, powdery taste. To streamline the preparation, start by preparing the glazed walnuts and the curry oil, and let them cool slightly while you chop the fresh ingredients. You also can purchase spiced, candied walnuts instead of making your own.

Glazed walnuts:
1 cup walnut pieces
1 1/2 tablespoons maple syrup
Pinch of curry powder
Pinch of cayenne pepper
Pinch of salt
Dressing:
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons curry powder
1/3 cup plain low-fat yogurt
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon granulated sugar
1/4 teaspoon salt
Freshly ground black pepper, to taste
Salad:
10 ounces cooked turkey meat, sliced into 2 inch strips (2 cups)

1 large tart-sweet apple, cored and thinly sliced 1 head endive, leaves halved or quartered 8 ounces mixed salad greens
Salt and pepper, to taste

To make nuts: Preheat the oven to 375 degrees.

Toss the walnuts with the maple syrup and the curry powder, cayenne and salt.

Spread out on a baking sheet lined with wax paper or lightly greased aluminum foil. Bake for 8 to 10 minutes, until the nuts are crisp and golden, checking occasionally. Let cool slightly.

To make dressing: Heat the oil in a small skillet. Add the curry powder and cook over low heat for 5 minutes. Pour the curry oil into a salad bowl. Whisk in the yogurt, lemon juice, sugar, salt and pepper.

To assemble salad: Add the glazed walnuts, turkey, apple, endive and greens to the bowl. Season with salt and pepper. Toss to combine.

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