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Ingredients
| green onions - spring or scallion (chopped): 1/4 cup |
| wild rice: 10 oz (with green beans) |
| red tomatoes: 6 |
| canned turkey (drained): 2 cups (diced & cooked) |
| celery (chopped): 1/2 cup |
| green bell pepper: 1/2 (chopped) |
| regular mayonnaise: 1/4 cup (for Dressing) |
| balsamic vinegar: 2 Tbl |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
Turkey and Rice Salad
Credit: www.bettycrocker.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- Cook rice as directed on box. Refrigerate 10 minutes to cool.
- 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.
- 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.
- Just before serving, spoon salad into tomato shells. If desired, garnish with additional chopped green onions.