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Curried Turkey and Rice Salad

"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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45 m servings 479 cals
Original recipe yields 6 servings

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  1. In a large 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.
  2. In a large bowl, combine the turkey, apple, celery, bell pepper, green onion and raisins. Stir together, then stir in cooled rice mixture.
  3. To Make Vinaigrette: In a small bowl, whisk together the balsamic vinegar, red wine vinegar, oil, mustard, honey, garlic, salt and pepper. Toss salad with vinaigrette, and cover and refrigerate for 30 to 40 minutes or until well chilled.
  4. To Serve: Spoon some of the salad mixture onto each lettuce leaf and top with shredded coconut and peanuts.

Nutrition Facts

Per Serving: 479 calories; 28.9 g fat; 38.8 g carbohydrates; 18.6 g protein; 35 mg cholesterol; 303 mg sodium. Full nutrition

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Read all reviews 3
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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 ha...

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!