Curried Turkey and Wild Rice Salad Recipe

1 1/2 cup Calico blend, cooked, 1 tbls vinegar, 2 tbls salad oil, 1 tsp salt, 1/4 tsp curry powder, 2 cups cooked turkey or chicken, cubed, 1 cup chopped celery, 1/4 cup chopped green pepper, 1-10oz package frozen green peas, 1/2 cup mayonnaise or salad dressing, toasted slivered almonds. Mix cooked rice with vinegar, oil, salt and curry powder. Cook and drain peas. Refrigerate for several hours. Just before serving, combine with turkey, celery, green pepper, peas and mayonnaise. Serve on a bed of salad greens, garnish with toasted almonds