Curried Turkey and Rice Salad • Servings: 6
This is a colourful salad that is great warm or chilled. You can use as many or as few ingredients as you want or have on hand. This stores well in the refrigerator for a quick lunch/dinner side.
Salad:
1 Cup Water
2 Tablespoons Curry Powder 1 Teaspoon Garlic, Minced 1⁄2 Teaspoon Ground Ginger 1⁄2 Teaspoon Sea Salt
1 Small Onion, Chopped
Optional:
1 Granny Smith Apple, Cut Into 1⁄2 Inch Cubes 1 Cup Celery, Chopped
1 Cup Red Bell Peppers, Chopped
1⁄2 Cup Golden Raisins
1 Cup Brown Rice, Toasted Millet, or Bulgar Wheat, Cooked
3⁄4 Pound Turkey or Chicken, Cooked, Cut Into 1/4 Strips
Vinagrette:
3 Tablespoons Balsamic Vinegar 3 Tablespoons Red Wine Vinegar 2⁄3 Cup Olive Oil
2 Teaspoons Dijon Mustard 1 Clove Garlic, Crushed
Salt And Pepper To Taste Optional Toppings:
1⁄4 Cup Shredded Coconut
1⁄4 Cup Chopped Nuts
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. In a large bowl, combine the turkey, apple, celery, bell pepper, green onion, and raisins. Stir together then stir in cooked rice mixture. To make vinnaigrette: in a small bowl, whisk together the balsamic vinegar, red wine vinegar, oil, mustard, honey, garlic, salt and pepper. Toss salad with vinaigrette. Serve immediatly or cover to refrigerate for 30 to 40 minutes or until well chilled.
Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner