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 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.
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
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
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 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 :
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
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.
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
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
CATFISH CURRY
If you've never tried it, or you eat it infrequently, I strongly encourage you to try your hand at cooking this very versatile fish. I promise you that when properly prepared, catfish is "off the hook!" Try this curry recipe as an example.
Provided by Adrian Miller
Categories Main Dish Catfish
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse fillets under cold water and cut into 2-inch pieces.
- Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
- Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
- Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
- Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
- Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.
Nutrition Facts : Calories 602.5 calories, Carbohydrate 53.3 g, Cholesterol 121.9 mg, Fat 23.7 g, Fiber 2 g, Protein 40.8 g, SaturatedFat 7.8 g, Sodium 173.2 mg
CURRIED TURKEY
With a tossed green salad and some fresh hot rolls, this dish makes an easy delicious meal! You'll like how the apple and curry flavors accent the meal. Here's another bonus - it's a good way to use up leftover turkey from holiday dinners.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, heat the milk and bouillon, stirring until bouillon is dissolved. Set aside. , In a large saucepan, saute apples and onion in oil until tender. Stir in the flour, curry powder, salt and pepper until blended. Gradually add milk mixture and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and heat through. Serve over rice.
Nutrition Facts : Calories 336 calories, Fat 17g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 668mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 31g protein.
CURRIED RICE SALAD WITH GRAPES
When buying grapes, look for ones that are plump and firmly attached to the stems, and have smooth unbroken skins.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 2h30m
Number Of Ingredients 9
Steps:
- Rinse rice in a sieve until water runs clear. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add curry powder; cook 30 seconds. Stir in rice, 2 1/2 cups water, 1 teaspoon salt, and 1/4 teaspoon ground pepper.
- Bring to a boil; reduce heat. Cover; simmer gently until rice is tender and has absorbed liquid, about 1 hour. Remove from heat; steam, covered, 10 minutes.
- Fluff rice with a fork; transfer to a shallow bowl. Stir in lime juice and remaining tablespoon olive oil; season with more salt and pepper. Refrigerate until cool, about 1 hour.
- Stir in grapes, mint, and cashews.
Nutrition Facts : Calories 225 g, Fat 9 g, Fiber 2 g, Protein 4 g
CURRIED TURKEY SALAD
Enjoy this flavorful salad packed with turkey, macaroni and lettuce - an elegant side dish!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 6
Number Of Ingredients 9
Steps:
- Cook and drain macaroni as directed on package. Rinse with cold water; drain. Rinse frozen peas with cold water to separate; drain.
- Mix mayonnaise and curry powder in large bowl. Stir in macaroni, peas and remaining ingredients except lettuce. Cover and refrigerate 2 to 4 hours to blend flavors. Serve on lettuce.
Nutrition Facts : Calories 495, Carbohydrate 29 g, Cholesterol 65 mg, Fat 4, Fiber 1 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg
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