Blue Cheese, Turkey, and Rice Salad

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

1. 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.
2. 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.
3. Combine rice, red pepper, chopped spinach, and next 4 ingredients in a large bowl; toss lightly.
4. 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.
5. To serve, place 3 spinach leaves on each of 4 plates. Top evenly with rice mixture.