Turkey Rice 'n Romaine Salad

Looking for a turkey salad? Here’s one packed with brown rice, romaine lettuce, bell pepper, jicama and green onion – a flavorful side dish.

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Servings 10

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ingredients 14
Prep Time 45 min
Total Time 60 min

Ingredients

Salad

3: cups uncooked instant brown rice

3 1/4: cups water

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

1 1/2: cups thin jicama strips (about 2 inches long)

1/2: cup sliced green onions

10: cups torn romaine lettuce

Dressing

2/3: cup rice vinegar

1/3: cup oil

1: tablespoon sugar

2: tablespoons Dijon mustard

1/2: teaspoon salt

1/2: teaspoon pepper

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Directions

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups

Calories: 220
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 1g, 1% ),
Cholesterol: 5mg; 5%;
Sodium: 440mg; 440%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 3g 3% Sugars 3g 3% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 60%;
Calcium: 4%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 1 Vegetable; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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sfndenver

report Posted Jul. 6, 2009 2:34 PM

SUCH a great salad! And it is even better the next day after it has "stewed in it's juices" overnight. I used leftover turkey from Thanksgiving. Try it...you'll love it.