Curried Turkey and Rice Salad

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

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.