I’m posting a bit out of my usual schedule here today. But I wanted to make sure you had this recipe before the turkey leftovers hit your fridge. This Turkey & Wild Rice Curry Salad is a wonderful way to enjoy the excess bounty from your upcoming Thanksgiving feast.
By the end of the day on Thanksgiving, I’ve usually had my fill of heavy, creamy, over indulgence. My cravings immediately shift in the opposite direction. To light, bright, crunchy goodness. And this salad fits in quite nicely.
It’s full of a variety of flavors and textures, with the delightfully chewy and earthy wild rice as its base. The dish is filling, but not heavy. And I like how the dried cranberries add a hint of sweetness while the fig vinegar contributes bright and sassy tanginess to the dressing.
And the curry! I can’t forget to mention the curry! This rich and alluring spice is a favorite of mine. It just pulls all of this salad’s ingredients together like a big warm hug.
Turkey and Wild Rice Curry Salad
for the dressing:
1/2 c. fig vinegar (yum!) or white wine vinegar
4 tsp. sugar
2 tsp. Dijon mustard
2 garlic cloves, minced
1 tsp. sweet curry powder
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 T. canola oil
the remaining ingredients:
2 c. less-sodium chicken broth
1-1/2 c. uncooked wild rice
1 T. butter
1/4 tsp. salt
1/8 tsp. black pepper
3 c. cooked, cubed turkey or chicken (about 1.25 lbs.)
1 c. chopped celery
1 c. thinly sliced carrots, cut cross-wise on the diagonal
1 c. dried cranberries or cherries
2 T. minced red onion
1/4 c. sliced or slivered toasted almonds
Prepare the dressing by combining the first 7 ingredients in a medium bowl. Gradually add the oil while stirring with a whisk, until well blended. Cover and refrigerate. This can be made a day in advance.
Combine the broth, wild rice, butter, salt, and black pepper in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 45 minutes, or until rice is tender and liquid is absorbed. Remove from heat and cool to room temperature.
Combine cooked rice, turkey, celery, carrots, cranberries, and red onion in a large bowl. If serving the salad right away, add the almonds. Otherwise hold off until you are ready to serve. Add half the dressing and toss to coat. Add more dressing as needed and store the remainder in the refrigerator. If this salad becomes leftovers, the rice really soaks up the dressing. I like to drizzle a little more dressing on before serving again.
Servings: 6 to 8 meal size portions
Source: a farmgirl’s dabbles