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This salad makes a colorful side dish when served with soup and sandwiches, but it's hearty enough to double as a meal in itself, notes reader Lethea Weber of Macomb, Illinois. "The curry and chutney lend a nice zip to the dressing," she adds.
This recipe is:
Nutritional Facts 1 serving (1 each) equals 436 calories, 18 g fat (7 g saturated fat), 93 mg cholesterol, 496 mg sodium, 33 g carbohydrate, 4 g fiber, 32 g protein.
Originally published as Turkey Rice Salad in
March/April 2004, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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