Turkey and Rice Salad

 

1

box (10 oz) Green Giant® frozen white & wild rice (with green beans)

6

large tomatoes

2

cups diced cooked turkey

1/2

cup sliced celery

1/2

medium red or green bell pepper, chopped

1/4

cup chopped green onions (4 medium)

1/4

cup mayonnaise or salad dressing

2

tablespoons balsamic vinegar

1/4

teaspoon salt

1/4

teaspoon pepper

• 1 Cook rice as directed on box. Refrigerate 10 minutes to cool.
• 2 Meanwhile, cut thin slices from tops of tomatoes. Gently squeeze out and discard seeds. Using teaspoon, remove pulp from tomatoes, leaving 1/4-inch shell. Drain upside down on paper towels. Refrigerate until serving time.
• 3 In medium bowl, mix rice, turkey, celery, bell pepper and onions. In small bowl, mix dressing ingredients. Pour dressing over salad; stir gently to coat. Cover; refrigerate until thoroughly chilled, at least 45 minutes.
• 4 Just before serving, spoon salad into tomato shells. If desired, garnish with additional chopped green onions.