Blue Cheese, Turkey, and Rice Salad

recipe

Yield:

4 (1 1/2-cup) servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 416
Caloriesfromfat 28 %
Fat 12.8 g
Satfat 5.1 g
Monofat 4 g
Polyfat 2.3 g
Protein 30.2 g
Carbohydrate 46.7 g
Fiber 0.0 g
Cholesterol 55 mg
Iron 0.0 mg
Sodium 526 mg
Calcium 0.0 mg

Ingredients

3 cups water
1 (6-ounce) package wild rice
1 medium-size sweet red pepper
3 cups trimmed, chopped fresh spinach leaves
1 3/4 cups chopped cooked turkey breast
1/2 cup thinly sliced celery
2 tablespoons chopped pecans, toasted
3 ounces blue cheese, crumbled
1/4 cup white wine vinegar
3 tablespoons canned low-sodium chicken broth, undiluted
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons hot sauce
1 teaspoon vegetable oil
12 large spinach leaves

Preparation

Combine water and rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 50 to 60 minutes or until rice is tender. Drain well; let cool.

Cut pepper in half lengthwise; remove and discard seeds and membrane. Place pepper, skin side up, on a baking sheet, and flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place in ice water until cool; peel and discard skin. Dice pepper.

Combine rice, red pepper, chopped spinach, and next 4 ingredients in a large bowl; toss lightly.

Combine vinegar and next 5 ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over rice mixture, and toss well. Cover and chill thoroughly.

To serve, place 3 spinach leaves on each of 4 plates. Top evenly with rice mixture.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note