Turkey, Rice and Romaine Salad

 

3

cups uncooked instant brown rice

2

tablespoons lemon juice

1/2

lb smoked turkey breast, cut into 1x1/4x1/4-inch strips (2 cups)

1

large red bell pepper, cut into 2x1/4-inch strips

8

medium green onions, sliced (1/2 cup)

1 1/2

cups thin jicama strips (about 2 inches long)

10

cups bite-size pieces romaine lettuce

2/3

cup rice vinegar

1/3

cup vegetable oil

1

tablespoon sugar

2

tablespoons Dijon mustard

1/2

teaspoon salt

1/2

teaspoon pepper

• 1 Cook rice as directed on package, omitting butter and salt. In very large (4-quart) bowl, toss rice and lemon juice. Spread rice in 15x10x1-inch pan. Place in freezer 15 minutes or in refrigerator 1 hour to chill.
• 2 When rice is cold, return to large bowl. Stir in remaining salad ingredients.
• 3 In small bowl, beat all dressing ingredients with wire whisk until blended. Pour dressing over rice mixture; toss lightly to coat.