TURKEY RICE SALAD

Turkey Rice Salad image

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

Ingredients

2/3 cup frozen peas
1-1/4 cups cubed cooked turkey
1/4 cup long grain rice, cooked
1/4 cup finely chopped carrot
2 tablespoons chopped onion
1/3 cup sour cream
1 tablespoon lemon juice
1 tablespoon chutney
1 tablespoon canola oil
1/4 to 1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
Lettuce leaves and tomato wedges

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.