Curried Turkey and Rice Salad

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How many ways can you use the left over Turkey from Thanksgiving? Turkey soup, turkey pot pie, turkey casserole, and then there's always a good turkey and cheese sandwich.

For something new try this recipe idea.
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Serves 4
Prep time: 30 minutes
Total time: 30 minutes

Ingredients:

  • 1 fresh pineapple
  • 1 ½ cups basmati rice, cooked
  • 1 ½ cups cooked turkey, cubed
  • 1 cup celery, sliced
  • 1 tablespoon green onion, sliced
  • ¼ cup dried cranberries or raisins
  • ½ cup Greek yogurt
  • 1 garlic clove, minced
  • ¼ cup olive oil mayonnaise
  • 1 lemon, zest and juice
  • 1 ½ teaspoon curry powder
  • 1 tablespoon fresh parsley, finely chopped

    Instructions:

    For pineapple bowls, cut 1 pineapple lengthways, crown and all. To make 4 bowls cut each half into again.

    Cut fruit from rind, leaving a ½ inch thick shell. Remove core from loosened fruit and discard.

    Chop enough fruit to equal ½ cup. Save remaining fruit for another use. Cover and chill pineapple shell until serving time.

    In a medium mixing bowl combine pineapple, turkey, celery and dried cranberries.

    For the dressing, stir together in a small bowl the yogurt, garlic, mayonnaise, curry powder, lemon juice and zest. Pour dressing over turkey mixture and chill for 2 hours up to 24 hours.

    To serve, divide the salad among the pineapple bowls. Garnish with parsley.

    Terri’s Tips:

    If fresh pineapple is not available substitute ½ cup canned pineapple tidbits, drained, serve on lettuce


    Create your own:
    Chicken can be used to replace turkey
    Add 1/3 cup chopped walnuts or pecans
    Use raisins to replace dried cranberries