Honey Mustard Vinaigrette:
2 tablespoons white-wine vinegar
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon Dijon-style mustard
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
2 tablespoons curry powder
1 teaspoon minced garlic
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup instant rice
3/4 pound cooked turkey breast, cubed
1 medium Granny Smith apple, cubed
1 cup chopped celery
1 cup red bell pepper
1/2 cup thinly sliced green onion
1/2 cup golden raisins
1/4 cup dry-roasted unsalted peanuts, coarsely chopped
1/4 cup shredded unsweetened coconut
6 green leaf lettuce leaves


1. Prepare Honey Mustard Vinaigrette: In a small bowl, whisk together vinegar, olive oil, honey, mustard, garlic, salt and pepper; set aside.
2. In a medium saucepan over high heat, combine water, curry powder, garlic, ginger, and salt; bring to a boil. Remove from heat and stir in rice; cover and set aside to cool.
3. In a large bowl, combine turkey, apple, celery, bell pepper, green onion, and raisins with cooled rice mixture. Add vinaigrette, turning to coat; cover and refrigerate 30 to 40 minutes or until well chilled.
4. To serve, place a lettuce leaf on each plate, spoon salad on lettuce and top with peanuts and coconut.

This salad can be served chilled or at room temperature.

Curried Turkey and Rice Salad
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