3 1/2 cups snow pea pods, trimmed and thinly sliced
3 cups cooked brown rice (cooked without salt or fat)
1/2 cup sliced green onions
1/2 cup raisins
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup reduced-calorie mayonnaise
1/3 cup rice wine vinegar
2 tablespoons lime juice
2 tablespoons reduced-sodium teriyaki sauce
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
How to Make It
Combine turkey, chili powder, and cinnamon in a medium bowl; stir well.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add turkey mixture, and saute 5 minutes or until turkey is no longer pink. Combine turkey mixture, snow peas, and next 4 ingredients in a large bowl; toss well.
Combine mayonnaise and remaining 7 ingredients; stir well with a wire whisk. Add mayonnaise mixture to rice mixture; toss lightly. Cover and chill 1 hour.
Oxmoor House Cooking Light Collection
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