TURKEY AND RICE SALAD
Stuffed tomato cups are a clever way to use up leftover turkey.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Cook rice as directed on box. Refrigerate 10 minutes to cool.
- Meanwhile, cut thin slices from tops of tomatoes. Gently squeeze out and discard seeds. Using teaspoon, remove pulp from tomatoes, leaving 1/4-inch shell. Drain upside down on paper towels. Refrigerate until serving time.
- In medium bowl, mix rice, turkey, celery, bell pepper and onions. In small bowl, mix dressing ingredients. Pour dressing over salad; stir gently to coat. Cover; refrigerate until thoroughly chilled, at least 45 minutes.
- Just before serving, spoon salad into tomato shells. If desired, garnish with additional chopped green onions.
Nutrition Facts : Calories 240, Carbohydrate 18 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 7 g, TransFat 0 g
HURRY CURRY TURKEY RICE SALAD
After the big dinner with cranberry sauce and all the trimmings, turkey takes another star turn in this curried rice salad.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine dressings and curry powder in large bowl.
- Add remaining ingredients; mix lightly. Cover.
- Refrigerate at least 30 minutes or until ready to serve. Garnish with fresh cilantro, if desired.
Nutrition Facts : Calories 460, Fat 21 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 530 mg, Carbohydrate 42 g, Fiber 3 g, Sugar 13 g, Protein 29 g
CURRIED TURKEY & RICE SALAD
Aromatic curry powder blends beautifully with mellow sour cream and tangy yogurt. Mix them up, and you're on your way to a tasty turkey salad.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix first 3 ingredients in large bowl. Stir in rice. Add remaining ingredients; mix lightly.
- Refrigerate 30 min.
Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 31 g
CURRIED RICE SALAD
This rice salad has it all in the flavor and texture department. I love the nuttiness of the rice blend paired with the peppery arugula, tart apricots and sweet curry vinaigrette.
Provided by Kardea Brown
Categories side-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
- Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
- Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
- Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.
QUICK CURRIED TURKEY AND PEAR SALAD
Steps:
- Mix the curry with the lemon juice, to dissolve. Mix in the mayonnaise. Fold in with the turkey, pears, and scallions. Season. Serve on a bed of romaine leaves.
- Wine suggestion: Bernadus Chardonnay 1997
CURRIED RICE & EGG SALAD
Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers
Provided by Cassie Best
Categories Side dish
Time 37m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
- Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
- Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.
Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
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.
Provided by Allrecipes Member
Time 45m
Yield 6
Number Of Ingredients 23
Steps:
- 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 cooled rice mixture.
- 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.
- To Serve: Spoon some of the salad mixture onto each lettuce leaf and top with shredded coconut and peanuts.
Nutrition Facts : Calories 479 calories, Carbohydrate 38.8 g, Cholesterol 35.2 mg, Fat 28.9 g, Fiber 4.3 g, Protein 18.6 g, SaturatedFat 4.8 g, Sodium 302.9 mg, Sugar 16.5 g
CURRIED TURKEY SALAD
In East Alton, Illinois, Jo Crouch blends leftover turkey with grapes, peanuts and celery, then ties it together with a creamy curry dressing. The colorful combination's great for a light lunch or dinner.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the turkey, grapes and celery. In a small bowl, combine the mayonnaise, lemon juice, curry powder, salt and sugar if desired. Pour over turkey mixture and toss to coat. Cover and refrigerate for 1 hour. Just before serving, stir in the peanuts.
Nutrition Facts :
INDIAN CURRIED TURKEY SALAD
This turkey salad is so delicious and so easy to make. I just buy a chunk of roasted turkey breast meat and cut it up! Wonderful and healthy meal in 15 minutes!
Provided by Grace Lynn
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk mayonnaise, sour cream, mango chutney, curry powder, salt and pepper together in large mixing bowl.
- Add remaining ingredients and stir to combine.
- Serve salad at room temperature.
CURRIED RICE SALAD
This is a refreshing alternative to potato salad. I rely on dishes like this often for open houses or entertaining friends.-Pat Medley, Fayetteville, Arkansas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine water, rice, butter and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Cool. Add peas, celery and onions. In a small bowl, combine mayonnaise, chutney and curry powder; add to rice mixture and stir well. Serve in a lettuce-lined bowl if desired.
Nutrition Facts :
CURRIED TURKEY SALAD
This is a perfect way to use of Thanksgiving leftovers. Different and delicious! Serve it on lettuce leaves or rolls.
Provided by Little Bee
Categories Lunch/Snacks
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine mayonnaise and chutney in a small bowl, adding curry powder to your taste. Stir in a little cream to moisten. In a larger bowl, combine celery, chopped dried cranberries, green onion, pecans, if using, and turkey.
- Chill for one hout to let flavors meld.
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