Recipe by The Turkey Federation
"Impress your friends with this colorful chilled salad. Turkey, apple, celery, bell pepper, green onion and raisins are stirred up in a curried rice that's laced with garlic and ginger. This lovely mixture is then tossed in a vinaigrette, spooned into lettuce leaves and topped with coconut and peanuts."
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skinless, boneless turkey breast meat - cut into 1/4 inch strips
Granny Smith apple, cut in 1/2 inch cubes
red bell pepper
thinly sliced green onion
red wine vinegar
Dijon-style prepared mustard
salt and pepper to taste
shredded coconut, for serving
chopped, unsalted dry-roasted peanuts
This salad was delicious. I did make a few changes: used wild rice instead of white, add 1 tsp. curry powder and minced ginger to vinegar sauce for the salad. At the time I made it, I only had red onions, so I minced 1/2 of one instead of using green onions, but I think either would be fine.
For the meat, I had roasted a whole turkey breast the night before & used 1/2 of it for the salad.
Very, very tasty - indeed!
I made this for a local "iron chef" competition with the ingredient being coconut. I didn't win but the dish is delicious none the less!
I have made this, easy to prepare, dish many times and it has always been a crowd pleaser!
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Turkey and Rice Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 479
** Calories from Fat: 261
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