Ask Terri a cooking question

HOME | Cooking Basics | Kitchen Tools | Cooking Tips | Ingredients | Wine & Food | About Terri

« German Hot Potato Salad | Main | Fruit Chutney »

November 18, 2011

Curried Turkey and Rice Salad

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.
<

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

  • Posted by terri at November 18, 2011 02:43 AM

    Comments