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Curried Rice Salad

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!  

Prep Time
20 mins
Total Time
20 mins
Servings: 8
Calories: 412 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Whisk dressing ingredients together until well combined.
  2. 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

Calories 412kcal (21%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 412

% Daily Value*

Calories 412kcal 21%

* Percent Daily Values are based on a 2,000 calorie diet.