Turkey & Wild Rice Curry Salad

• FOR THE DRESSING:
• 1/2 cups Fig Vinegar (or White Wine Vinegar)
• 4 teaspoons Sugar
• 2 teaspoons Dijon Mustard
• 2 whole Garlic Cloves, Minced
• 1 teaspoon Sweet Curry Powder
• 1/2 teaspoons Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 4 Tablespoons Canola Oil
• _____
• FOR THE SALAD:
• 2 cups Less-sodium Chicken Broth
• 1-1/2 cup Uncooked Wild Rice
• 1 Tablespoon Butter
• 1/4 teaspoons Salt
• 1/8 teaspoons Freshly Ground Black Pepper
• 3 cups Cooked, Cubed Turkey Or Chicken (about 1.25 Lbs.)
• 1 cup Chopped Celery
• 1 cup Thinly Sliced Carrots, Cut Cross-wise On The Diagonal
• 1 cup Dried Cranberries Or Cherries
• 2 Tablespoons Minced Red Onion
• 1/4 cups Sliced Or Slivered Toasted Almonds

1. Prepare the dressing by combining the first 7 ingredients in a medium bowl. Gradually add the oil while stirring with a whisk, until well blended. Cover and refrigerate. This can be made a day in advance.
2. Combine the broth, wild rice, butter, salt, and black pepper in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 45 minutes, or until rice is tender and liquid is absorbed. Remove from heat and cool to room temperature.
3. Combine cooked rice, turkey, celery, carrots, cranberries, and red onion in a large bowl. If serving the salad right away, add the almonds. Otherwise hold off until you are ready to serve. Add half the dressing and toss to coat. Add more dressing as needed and store the remainder in the refrigerator. If this salad becomes leftovers, the rice really soaks up the dressing. I like to drizzle a little more dressing on before serving again.

dressing, fig vinegar, sugar, dijon mustard, garlic, sweet curry, salt, ubc, canola oil, salad, chicken broth, rice, butter, ubc, freshly ground black pepper, chicken, celery, carrots, cranberries, red onion, ubc

Taken from tastykitchen.com/recipes/salads/turkey-wild-rice-curry-salad/ (may not work)