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Turkey and Rice Salad

Turkey and Rice Salad
  • Prep 25 min
  • Total 1 hr 20 min
  • Servings 6
Stuffed tomato cups are a clever way to use up leftover turkey.
Updated January 27, 2010

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

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.

  • 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 Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
420mg
17%
Potassium
610mg
17%
Total Carbohydrate
18g
6%
Dietary Fiber
3g
13%
Sugars
7g
Protein
16g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
8%
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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