Turkey Rice Salad

• 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

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.

frozen peas, turkey, long grain rice, carrot, onion, sour cream, lemon juice, chutney, canola oil, curry powder, salt, pepper, tomato wedges

Taken from www.tasteofhome.com/recipes/turkey-rice-salad/ (may not work)