Sunburst Turkey and Rice Salad
A Pacific Rim-style brown rice and turkey salad, with pineapple, mandarin oranges and water chestnuts served on a bed of lettuce and drizzled with a lemon curry dressing.
1/2 cup lemon yogurt
1/2 cup fat-free salad dressing or mayonnaise
1 teaspoon grated lemon peel
1/2 teaspoon curry powder
3 cups cooked brown rice
2 cups cooked turkey, diced
1/2 cup celery, diagonally sliced
1/2 cup pineapple tidbits, drained
1/4 cup mandarin oranges, drained
1/4 cup water chestnuts, drained and thinly sliced
1/4 cup green onions, thinly sliced
1/4 cup chopped California walnuts
6 lettuce leaves
- For Dressing: In a small bowl, combine all ingredients, whisking until smooth. Set aside.
- For Salad: Combine all ingredients, except lettuce leaves, in a large bowl. Pour dressing over all, tossing to coat well. Cover and refrigerate.
- To Serve: Line 6 plates with lettuce leaves. Divide salad evenly among plates.
Makes 6 servings.
Recipe and photograph provided courtesy of The Association For Dressings and Sauces.