Curried Turkey And Wild Rice Salad Recipe
Servings: 8
Ingredients
- 1/2 c. wild rice
- 1 chicken bouillon cube
- 1 tbsp. vinegar
- 2 tbsp. salad oil
- 1 teaspoon salt
- 3/4 teaspoon curry pwdr
- 2 c. cubed turkey or possibly chicken
- 1 c. minced celery (cook in a bit of water 3 min)
- 1/4 c. minced green pepper
- 1 (10 ounce.) pkg. frzn peas
- 1 c. Miracle Whip or possibly mayonnaise
- Toasted slivered almonds
Directions
- Cook wild rice in 2 c. water with one cube bouillon. Drain any excess water. Mix with vinegar, oil, salt and curry pwdr. Cook and drain peas. Chill all for several hrs. Then combine wild rice with turkey, celery, green peppers, peas and Miracle Whip.
- Garnish with toasted almonds. Serve on bed of greens or possibly as is. Serves 6.
- (Cooper)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 8 servings | |
| Calories 263 | |
| Calories from Fat 133 | 51% |
| Total Fat 14.82g | 19% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 671mg | 28% |
| Potassium 283mg | 8% |
| Total Carbs 20.1g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.3g | 3% |
| Protein 12.97g | 21% |
