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Turkey and Rice Salad

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  • 25 min prep time
  • 1 hr 20 min total time
  • 10 ingredients
  • 6 servings
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Stuffed tomato cups are a clever way to use up leftover turkey.

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.
  • 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.

Expert Tips

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
420mg
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.
Comments + Recipe Twists

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