Curried Rice Salad
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Curried Rice Salad
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With turkey, sweet potato and cranberry this Curried Rice Salad is perfect for using up some Thanksgiving leftovers. Make up a big bowl for visitors--or use chicken any day!
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Ingredients
Dressing
- 1 container 6 ounces dairy or non-dairy fruit yogurt (or add 2 T maple syrup to plain yogurt)
- ½ cup mayonnaise vegan if you wish
- 2 Tablespoons curry powder or to taste
- ¼ cup prepared chutney
- 2 tablespoons dry sherry or lime juice
Salad
- 3 cups cubed cooked turkey or chicken or chickpeas or tempeh for vegan version
- 3 cups cooked brown rice or pasta
- ½ cup finely chopped celery
- 1 cup dried cranberries or raisins see note
- ½ cup Cilantro or parsley chopped
- 1/3 cup Nuts of your choice I used almonds
- ¼ cup finely chopped red onion
- 1 cup chopped pepper ripe bell, or mini-peppers
- 1 sweet potato baked and cubed
Instructions
- Whisk dressing ingredients together until well combined.
- Mix Salad ingredients to combine, then toss with dressing.
Notes
- If you have a thick cranberry sauce, this can be cubed/chunked and substituted for the dried cranberries
Nutrition Information
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Calories
412kcal
(21%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
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