Curried Turkey and Rice Salad



1 c water

2 tbsp dried onion

2 tbsp curry powder

1 tsp minced garlic

1/2 tsp ground ginger

1/4 tsp salt

1 c instant rice, uncooked

3/4 lb NO-SALT TURKEY, cut in 1/4-inch strips

1 Medium Granny Smith apple, cut in 1/2-inch cubes

1 c chopped celery

1 c red bell pepper

1/2 c thinly sliced green onion

1/2 c golden raisins

1/3 c Honey-Mustard Vinaigrette, (see recipe below)

6 Leaves leaf lettuce

1/4 c dry-roasted unsalted peanuts, coarsely chopped

1/4 c shredded coconut

2 tbsp wine vinegar

2 tbsp extra virgin olive oil

1 tbsp honey

1 tbsp Dijon-style mustard

1 tsp minced garlic

1/4 tsp salt

1/2 tsp freshly ground black pepper




In 1-1/2 quart saucepan, over high heat, combine water, onion, curry powder, garlic, ginger and salt; bring to boil. Remove from heat and stir in rice; cover and set aside to cool.

In large bowl, combine turkey, apple, celery, pepper, green onion and raisins with rice mixture. Toss with Honey-Mustard Vinaigrette, cover and refrigerate 30 to 40 minutes or until well chilled.

To serve, spoon on each lettuce leaf and top with peanuts and coconut.


In small bowl combine vinegar, olive oil, honey, mustard, garlic, salt and pepper.


Nutrition Facts

301 Total Calories

12 g Total Fat

35 % Daily Total Fat

44 g Cholesterol

353 mg Sodium

498 mg Total Carbohydrates

20 g Protein