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Prep 25min
Total1hr20min
Servings6
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Ingredients
Salad
1
box (10 oz) 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
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Steps
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.
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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.
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