Island Turkey-Rice Salad
Yields Serves 6
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Honey-roasted turkey breast isn’t just for sandwiches. Here it is used in a salad that works as a lunch or dinner main course or as part of a buffet for entertaining. It’s an excellent way to use leftover rice.
This recipe originally ran in the 1989 story “Think turkey: Turkey sausage and other new products can replace typically high-fat meats in a lower-fat diet” by Toni Tipton-Martin.
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1
Cut turkey into ½-inch cubes. Place in large bowl with rice, tomato, celery and raisins.
2
Stir together oil, lime juice, curry powder, mustard, onion salt and hot pepper sauce. Pour over turkey mixture and mix well. Cover and refrigerate 1 hour or overnight. Stir peanuts into salad just before serving.
