Stuffed tomato cups are a clever way to use up leftover turkey.
box (10 oz) Green Giant™ frozen white & wild rice (with green beans)
cups diced cooked turkey
cup sliced celery
medium red or green bell pepper, chopped
cup chopped green onions (4 medium)
cup mayonnaise or salad dressing
tablespoons balsamic vinegar
Cook rice as directed on box. Refrigerate 10 minutes to cool.
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.
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.
Just before serving, spoon salad into tomato shells. If desired, garnish with additional chopped green onions.
You can use canned water chestnuts, drained instead of the celery.
You can use regular balsamic vinegar but the rice mixture will be slightly darker.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.