Turkey Rice Salad

Name: Turkey Rice Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 32 grams finely chopped carrot; 40 grams long grain rice, cooked; 40 grams long grain rice, cooked; 40 grams long grain rice, cooked; 0 teaspoons curry powder; 1 Tbsp lemon juice; 1 leave Lettuce and tomato wedges; 1 Tbsp chutney; 2 Tbsps chopped onion; 97 grams frozen peas; 0 teaspoons pepper; 0 teaspoons salt; 77 milliliters sour cream; 124 grams cubed cooked turkey

Turkey Rice Salad could be just the gluten free recipe you've been looking for. This main course has 311 calories, 18g of protein, and 19g of fat per serving. This recipe serves 2. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of lemon juice, salt, rice, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 20 minutes. If you like this recipe, take a look at these similar recipes: Turkey and Rice Salad, Thai Rice & Turkey Salad, and Wild Rice Turkey Salad.

Instructions

Place 1 in. of water in a saucepan; bring to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add peas. Reduce heat; cover and simmer for 4-6 minutes or until tender.

Ingredients you will need

Peas

Drain.

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.

Ingredients you will need

Salt And Pepper

Curry Powder

Lemon Juice

Sour Cream

Chutney

Carrot

Whole Turkey

Onion

Peas

Rice

Cooking Oil

Equipment you will use

Whisk

Bowl

Add to turkey mixture and toss to coat. Refrigerate for at least 2 hours.

Ingredients you will need

Whole Turkey

Serve over lettuce; top with tomato wedges.

Ingredients you will need

Lettuce

Tomato

Equipment

Sauce Pan

Whisk

Bowl

Ingredients

Servings:

1Tbsp

canola oil 32grams

finely chopped carrot 40grams

long grain rice, cooked 40grams

long grain rice, cooked 0teaspoons

curry powder 1Tbsp

lemon juice 1leave

Lettuce and tomato wedges 1Tbsp

chutney 2Tbsps

chopped onion 97grams

frozen peas 0teaspoons

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Kumeu River Village Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 22 dollars.

Kumeu River Village Chardonnay

This wine was fermented 25% in old French oak barriques, and 75% in stainless steel tanks, so there is very little oak influence on either nose or palate. This has allowed the vibrant fruit to show through beautifully with lively lime and lemon aromas and a flinty, mineral edginess with hints of fig and white peach.The weighty mid-palate also shows peachy ripeness along with crisp acid minerality that gives the wine a refreshing cleansing quality. This wine is delightful as an aperitif, and even better to drink with fish and shellfish.