Blue Cheese, Turkey, and Rice Salad

Yield: 4 (1 1/2-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 416
  • Calories from fat: 28%
  • Fat: 12.8g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 2.3g
  • Protein: 30.2g
  • Carbohydrate: 46.7g
  • Fiber: 0.0g
  • Cholesterol: 55mg
  • Iron: 0.0mg
  • Sodium: 526mg
  • Calcium: 0.0mg


  • 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


  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.
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