This Turkey and Wild Rice Curry Salad is a wonderful way to enjoy the excess bounty from your upcoming Thanksgiving feast. And it's one of the best make ahead lunches out there!
Ingredients
FOR THE DRESSING:
½c.fig vinegaryum! or white wine vinegar
4tsp.sugar
2tsp.Dijon mustard
2garlic clovesminced
1tsp.sweet curry powder
½tsp.salt
¼tsp.freshly ground black pepper
4T.canola oil
THE REMAINING INGREDIENTS:
2c.less-sodium chicken broth
1-1/2c.uncooked wild rice
1T.butter
¼tsp.salt
⅛tsp.black pepper
3c.cookedcubed turkey or chicken (about 1.25 lbs.)
1c.chopped celery
1c.thinly sliced carrotscut cross-wise on the diagonal
1c.dried cranberries or cherries
2T.minced red onion
¼c.sliced or slivered toasted almonds
Instructions
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.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.