Indian Summer Salad

Indian Summer Salad

InHarvest Products Used


Yield: About 24, 1-cup servings

  • 2 qt. water
  •  2 lb. InHarvest Basmati Blend™
  •  2 c. mayonnaise
  •  2 c. plain yogurt
  •  2 T. plus 1 t. curry powder
  •  1 ½ t. salt
  •  1 T. plus 2 t. sugar
  •  1 c. fresh or frozen peas
  •  1 c. diced red bell pepper
  •  1 ½ c. diced celery
  •  2 c. golden raisins
  •  1 c. cashew halves
  •  12 oz. turkey breast, thick sliced
  •  Salt and pepper to taste


  1. Bring 2 quarts water to a boil, stir in InHarvest Basmati Blend™. Bring back to a boil, then reduce to a simmer covered for 12 minutes or until liquid is gone. Cool rice immediately.
  2. To make the dressing, whisk together yogurt, mayonnaise, curry powder, salt and sugar in a separate bowl and reserve.
  3. Once rice is cool, mix all ingredients except turkey until thoroughly blended. Chill before assembling the pita.
  4. Layer the turkey in the pita before stuffing with the curried Basmati Blend, or dice the turkey and mix with the rice for a salad application if desired.

Other serving ideas:
Combine with fresh greens and serve as a wrap. Stuff bell peppers or tomatoes and serve with fresh greens and a side of your favorite chutney.