Curried Turkey and Rice Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
Salad:Water, 1 cup (8 fl oz) Curry powder, 2 tbspGarlic, 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. appleCelery, raw, 1 cup, diced *Bell Pepper (Red), 1 cup *Sun Maid Golden Raisins 1/2 CupVinagrette:*Balsamic Vinegar, 3 tbsp *Red wine vinegar, 3 tbsp *Olive Oil 1/3 cup*Grey Poupon Dijon Mustard, 2 tsp Garlic, 1 clove crushedHoney, 1 tbsp
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.
Number of Servings: 6
Recipe submitted by SparkPeople user NONNADONNAD.
Nutritional Info 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
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