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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This salad makes a colorful side dish when served with soup and sandwiches, but it's hearty enough to double as a meal in itself, notes reader Lethea Weber of Macomb, Illinois. The curry and chutney lend a nice zip to the dressing, she adds. Ingredients:
2/3 cup frozen peas |
1-1/4 cups cubed cooked turkey |
1/4 cup long grain rice, cooked |
1/4 cup finely chopped carrot |
2 tablespoons chopped onion |
1/3 cup sour cream |
1 tablespoon lemon juice |
1 tablespoon chutney |
1 tablespoon canola oil |
1/4 to 1/2 teaspoon curry powder |
1/4 teaspoon salt |
1/8 teaspoon pepper |
lettuce leaves and tomato wedges |
Directions:
1. Place 1 in. of water in a saucepan; bring to a boil. Add peas. Reduce heat; cover and simmer for 4-6 minutes or until tender. Drain.
2. In a large bowl, combine the peas, turkey, rice, carrot and onion. In a small bowl, whisk the sour cream, lemon juice, chutney, oil, curry powder, salt and pepper. Add to turkey mixture and toss to coat. Refrigerate for at least 2 hours. Serve over lettuce; top with tomato wedges. Yield: 2 servings.
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