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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 306.3
  • Total Fat: 13.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 304.1 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 3.5 g
  • Protein: 16.5 g

View full nutritional breakdown of Curried Turkey and Rice Salad calories by ingredient
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Curried Turkey and Rice Salad

Submitted by: NONNADONNAD

Introduction

Makes 6- 1 cup servings. Makes 6- 1 cup servings.
Number of Servings: 6

Ingredients

    Salad:
    Water, 1 cup (8 fl oz)
    Curry powder, 2 tbsp
    Garlic, 1 tsp
    Ginger, ground, .5 tsp
    Natural Sea Salt, .5 tsp
    *Onion, chopped, 1 cup
    *Brown Rice -1 cup cooked
    * fresh Turkey Breast , 360 gram (3/4 pound or 12 oz)
    Granny smith apple - 1 med. apple
    Celery, raw, 1 cup, diced
    *Bell Pepper (Red), 1 cup
    *Sun Maid Golden Raisins 1/2 Cup

    Vinagrette:
    *Balsamic Vinegar, 3 tbsp
    *Red wine vinegar, 3 tbsp
    *Olive Oil 1/3 cup
    *Grey Poupon Dijon Mustard, 2 tsp
    Garlic, 1 clove crushed
    Honey, 1 tbsp

Directions

In a saucepan over high heat, combine the water, curry powder, garlic, ginger, salt and onion. Bring to a boil, remove from heat and stir in rice. Cover and set aside to cool. In a large bowl, combine the turkey, apple, celery, bell pepper, and raisins. Stir together then stir in cooked rice mixture. To make vinnaigrette: in a small bowl, whisk together the balsaic vinegar, red wine vinegar, oil, mustard, honey, garlic, salt and pepper. Toss salad with vinaigrette. Serve immediately or cover to refrigerate for 30 to 40 minutes or until well chilled.

Number of Servings: 6

Recipe submitted by SparkPeople user NONNADONNAD.






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