This salad makes a colorful side dish when served with soup and sandwiches, but it's hearty enough to double as a meal in itself, notes reader Lethea Weber of Macomb, Illinois. "The curry and chutney lend a nice zip to the dressing," she adds.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Place 1 in. of water in a saucepan; bring to a boil. Add peas. Reduce heat; cover and simmer for 4-6 minutes or until tender. Drain., In a large bowl, combine the peas, turkey, rice, carrot and onion. In a small bowl, whisk the sour cream, lemon juice, chutney, oil, curry powder, salt and pepper. Add to turkey mixture and toss to coat. Refrigerate for at least 2 hours. Serve over lettuce; top with tomato wedges.
Nutrition Facts : Calories 436 calories, Fat 18g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 496mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 32g protein.
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