Turkey and Rice Salad

Turkey and Rice Salad

Stuffed tomato cups are a clever way to use up leftover turkey.

Prep Time

25

Minutes

Total Time

1:20

Hr:Mins

Makes

6

servings

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)
Dressing
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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
You can use canned water chestnuts, drained instead of the celery.
Tip
You can use regular balsamic vinegar but the rice mixture will be slightly darker.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 420mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 3g,
    • Sugars 7g),
  • Protein 16g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.